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(Roast Turkey, Chicken, Mutton)

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1 quart of cranberries.
  2. 2 cupfuls of sugar.
  3. 2 cupfuls of water.
  4. Pick over the berries carefully and wash in cold water.
  5. Put them in a porcelain-lined or granite-ware saucepan, with enough water to cover them.
  6. Cook until tender;
  7. then add the sugar, and remove as soon as the sugar is dissolved.
  8. It may be served hot or cold.
  9. If thoroughly cooked the skins improve the sauce.
  10. If strained and put in a mold to cool, it becomes a jelly.
  11. If the berries are carefully selected, and boiled slowly without being stirred, they will retain their shape, and the sauce will be clear and transparent.