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Stewed Cranberries
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
679Calories
1 gProtein
176 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories679 kcal
Protein1 g
Carbohydrates176 g
Fiber7.7 g
Sugars160 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.3 mg
Potassium175 mg
Calcium22 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A6.4 mcg
Vitamin E2.8 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline12 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 45. The excerpt below is the record exactly as published.
STEWED CRANBERRIES 3 cups cranberries li/^ cups sugar 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.