Baked Cranberries
A historical recipe from The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911).
A historical recipe
The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways, by Evora Bucknum Perkins (1911). Project Gutenberg eBook #43468.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Make syrup of 1 pt.
- of water and 1½ cup of sugar;
- boil, cool.
- Pour over 1 qt.
- of cranberries in baking dish.
- Bake until clear.
Plating
Cookware for this recipe
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Saucepan
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Baking dish