vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Whole Cranberries
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Do not stir the berries.
Presented as published in 1907. 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
596Calories
2 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories596 kcal
Protein2.1 g
Carbohydrates155 g
Fiber16 g
Sugars120 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14 mg
Potassium366 mg
Calcium41 mg
Iron1.1 mg
Magnesium29 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A14 mcg
Vitamin E6 mg
Vitamin K23 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate4.5 mcg
Choline25 mg
Caffeine0 mg
Water514 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 80. The excerpt below is the record exactly as published.
Stewed Whole Cranberries Use only the best ripe berries, discarding all the soft and inferior ones, which may be used for marmalade or strained sauce. Wash the berries, and then put them into a double boiler. In a separate vessel cook together for 10 minutes one- half as much sugar as you have berries, and half as much water as sugar
Cook this with the app: pantry check, scaling, and the assistant.