Stewed Cranberries
From Manual for army cooks, 1896
Can be served cold.
Presented as published in 1896. 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
65Calories
1 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein0.7 g
Carbohydrates17 g
Fiber5.1 g
Sugars6.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.9 mg
Potassium116 mg
Calcium18 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline7.8 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 69. The excerpt below is the record exactly as published.
STEWED CRANBERRIES. Pick the berries carefully; then wash them in cold water ; drain. Put them into fresh cold water and soak for five or ten minutes
Cook this with the app: pantry check, scaling, and the assistant.