Spiced Cranberries

Name: Spiced Cranberries
Ingredients: Boil together 3^ pounds sugar; and 2 cups vinegar; 2 table- spoons cinnamon; and cloves.; add 5 pounds cranberries

From The Edwardsville cook book, 1906

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

7332Calories

11 gProtein

1877 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories7332 kcal

Protein11 g

Carbohydrates1877 g

Fiber86 g

Sugars1695 g

Total Fat9.7 g

Saturated Fat0.7 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium378 mg

Potassium2040 mg

Calcium308 mg

Iron7.7 mg

Magnesium187 mg

Phosphorus291 mg

Zinc2.6 mg

Copper1.5 mg

Manganese14 mg

Vitamin D0 mcg

Vitamin C318 mg

Vitamin A69 mcg

Vitamin E31 mg

Vitamin K132 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.7 mg

Folate27 mcg

Choline130 mg

Caffeine0 mg

Water2435 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 54. The excerpt below is the record exactly as published.

SPICED CRANBERRIES. Mrs. E. F. Knollenberg. Boil together 3^ pounds sugar and 2 cups vinegar, 2 table- spoons cinnamon and cloves. When syrup boils add 5 pounds cranberries

Cook this with the app: pantry check, scaling, and the assistant.