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Spiced Cranberries
From The home cook book, 1905
Serves 11
Presented as published in 1905. 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
660Calories
1 gProtein
169 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein1.3 g
Carbohydrates169 g
Fiber8.7 g
Sugars149 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium48 mg
Potassium383 mg
Calcium166 mg
Iron1.8 mg
Magnesium30 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A6.8 mcg
Vitamin E2.8 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate4.2 mcg
Choline15 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 195. The excerpt below is the record exactly as published.
two tablespoons of allspice, one tablespoon each of cloves and salt, and quarter of a teaspoon of cayenne. Boil slowly till thick, then strain and bottle. SPICED CRANBERRIES This abundant winter fruit makes an excellent relisli when spiced. Boil together three and a half pounds of brown sugar, two cups of vinegar, two tablespoons each of ground cinnamon and allspice, and one tablespoon of ground cloves. When this has been cooked to a syrup, add five pounds of cranberries
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