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To Stew Cranberries, No. 1
From The art of cookery, 1899
Serves 3
When cold, the sauce will be jellied.
Presented as published in 1899. 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
562Calories
3 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories562 kcal
Protein2.7 g
Carbohydrates142 g
Fiber8.1 g
Sugars109 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium273 mg
Potassium185 mg
Calcium92 mg
Iron8.4 mg
Magnesium19 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A5.7 mcg
Vitamin E2.5 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate34 mcg
Choline13 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 41. The excerpt below is the record exactly as published.
To Stew Cranberries, No. i. — To a quart of cranberries picked and washed add three fourths of a pint of boil- ing water, cover closely, and cook five minutes over a quick fire. Mash with a wooden spoon such of the berries as have not burst, and rub through a colander or pumpkin strainer into an earthen dish or bowl. Put the pulp into the sauce-pan in which the berries were cooked, add three fourths of a pint of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.