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To Preserve Cranberries
From Virginia Cookery-book, 1884
Serves 8
Avoid contact with tin or pewter to preserve color.
Presented as published in 1884. 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
759Calories
1 gProtein
197 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories759 kcal
Protein1 g
Carbohydrates197 g
Fiber8.2 g
Sugars179 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium185 mg
Calcium20 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A6.8 mcg
Vitamin E3 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline12 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 111. The excerpt below is the record exactly as published.
To Preserve Cranberries. Cranberries are kept perfectly well through the win- ter in their fresh state by simply filling a jar two-thirds full of them, then placing upon them an inverted china plate, and weighing it down with a clean, heavy stone. Fill the jar up to the brim with pure water, and take from them as many as you will use in two or three weeks; stew them rapidly in a little water, allowing three pounds of white sugar to four pounds of the fruit
Cook this with the app: pantry check, scaling, and the assistant.