Dinner
Spiced cranberries
Spiced cranberries, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash a quart of cranberries and put them into a saucepan with a half cupful of cold .
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Wash a quart of cranberries and put them into a saucepan with a half cupful of cold water.
- Tie in a small cheese-cloth bag a dozen cloves, a dozen allspice, two sticks of cinnamon (broken) and several blades of mace.
- Put this bag into the cranberries and water, and stew all together until the fruit is broken to bits.
- Remove the spice bag, rub the berries through a colander, add two teacupfuls of brown sugar, stir over the fire until dissolved, and set away to get cold.
Historical transcription
Source method
- 1
These are good with roast duck or game. Wash a quart of cranberries and put them into a saucepan with a half cupful of cold water. Tie in a small cheese-cloth bag a dozen cloves, a dozen allspice, two sticks of cinnamon (broken) and several blades of mace. Put this bag into the cranberries and water, and stew all together until the fruit is broken to bits. Remove the spice bag, rub the berries through a colander, add two teacupfuls of brown sugar, stir over the fire until dissolved, and set away to get cold.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.