Cranberry Roll. — Put lqt. of Cranberries into a saucepan with
sufficient water to prevent them from burning, and stew them ;
press through a fine sieve, sweeten to taste, and let them
cool. Roll out some good paste, spread the stewed Cranberries
over, roll it up, tie in a cloth, and boil in plenty of water for
about two hours. Turn the roll out when done, and serve with
sweet or wine sauce.
Cranberries — continued.
Cranberry Sauce. — Take 2 breakfast-cupfuls of Cranberries,
wash them well, and put into a saucepan with 4 pint of
water ; sprinkle I teacupful of moist sugar over the top, cover
over the pan, and cook for thirty minutes ; then mash the
berries with a spoon, remove the pan from the fire, and stir up
well ; it is then ready for use.
Cranberry Tart. — Put lqt. of Cranberries into a saucepan with
1 gill of water and 3oz. of powdered sugar, place it on a hot
stove, stir lightly with the spatula, and cook for fifteen
minutes. Remove from the fire, rub the fruit through a sieve
into a basin, and pour it into a flat dish lined with paste.
Place it in the oven and bake for twenty minutes ; take it out
and let it cool. Beat the whites of three eggs✪ Cranberry Tart to a stiff froth,
and mix in 3oz. of powdered sugar ; spread half of this over the
tart, flatten the surface with a knife, put the remainder into a
pastry-bag, and decorate with any design. Sprinkle over a
good supply of caster sugar, brown the tart for about ten
minutes in the oven, let it get cold, and serve.
Cranberry Tartlets. — Line six fluted tart-moulds with 41b. of
puff paste, mask them with 3oz. of apple marmalade, over this
put 12oz. of Cranberry sauce✪ Cranberry Tartlets, dust them over with powdered
sugar, and bake in a moderate oven for twenty minutes. Take
them out, dust the edges with more sugar, and glaze it in the
oven. Take them out again and let them cool, turn them out
of the moulds, cover with a thin coating of apple jelly,
and serve.
Cranberry Water. — Pick about 1 breakfast-cupful of Cran-
berries, put them in a mortar, bruise, and mix with them | pint
of cold water. Mix 1 table-spoonful of oatmeal with a small
quantity of water, then put it in a saucepan with nearly 2qts.
of water and the thinly-pared rind of a lemon. When boiling,
stir the Cranberries in with the oatmeal, mix in 3 table-spoon-
fuls of caster sugar and 2 wineglassfuls of white wine. Stir
the above mixture and let it simmer for fifteen minutes, then
strain through a fine hair sieve, and leave it till cool before
serving.
CRANES. — These beautiful birds, of the genus Grus,
like peacocks and herons, have occasionally, in this
country, found their way to the tables of the wealthy.
The American Crane, of which there are two or more
varieties, is frecpiently made the mark of the sportsman ;
but although its flesh has been pronounced delicate and
fine flavoured, it probably derives more merit from rarity
than from real quality. The following is considered the
best mode of cooking it, although it is doubtless amenable
to receipts given for other large birds, such as the turkey
and bustard:
Page 521 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cranberry Roll. — Put lqt. of Cranberries into a saucepan with sufficient water to prevent them from burning, and stew them ; press through a fine sieve, sweeten to taste, and let them cool. Roll out some good paste, spread the stewed Cranberries over, roll it up, tie in a cloth, and boil in plenty of water for about two hours. Turn the roll out when done, and serve with sweet or wine sauce.
Cranberries — continued.
Cranberry Sauce. — Take 2 breakfast-cupfuls of Cranberries, wash them well, and put into a saucepan with 4 pint of water ; sprinkle I teacupful of moist sugar over the top, cover over the pan, and cook for thirty minutes ; then mash the berries with a spoon, remove the pan from the fire, and stir up well ; it is then ready for use.
Cranberry Tart. — Put lqt. of Cranberries into a saucepan with 1 gill of water and 3oz. of powdered sugar, place it on a hot stove, stir lightly with the spatula, and cook for fifteen minutes. Remove from the fire, rub the fruit through a sieve into a basin, and pour it into a flat dish lined with paste. Place it in the oven and bake for twenty minutes ; take it out and let it cool. Beat the whites of three eggs to a stiff froth, and mix in 3oz. of powdered sugar ; spread half of this over the tart, flatten the surface with a knife, put the remainder into a pastry-bag, and decorate with any design. Sprinkle over a good supply of caster sugar, brown the tart for about ten minutes in the oven, let it get cold, and serve.
Cranberry Tartlets. — Line six fluted tart-moulds with 41b. of puff paste, mask them with 3oz. of apple marmalade, over this put 12oz. of Cranberry sauce, dust them over with powdered sugar, and bake in a moderate oven for twenty minutes. Take them out, dust the edges with more sugar, and glaze it in the oven. Take them out again and let them cool, turn them out of the moulds, cover with a thin coating of apple jelly, and serve.
Cranberry Water. — Pick about 1 breakfast-cupful of Cranberries, put them in a mortar, bruise, and mix with them | pint of cold water. Mix 1 table-spoonful of oatmeal with a small quantity of water, then put it in a saucepan with nearly 2qts. of water and the thinly-pared rind of a lemon. When boiling, stir the Cranberries in with the oatmeal, mix in 3 table-spoonfuls of caster sugar and 2 wineglassfuls of white wine. Stir the above mixture and let it simmer for fifteen minutes, then strain through a fine hair sieve, and leave it till cool before serving.
CRANES. — These beautiful birds, of the genus Grus, like peacocks and herons, have occasionally, in this country, found their way to the tables of the wealthy. The American Crane, of which there are two or more varieties, is frecpiently made the mark of the sportsman ; but although its flesh has been pronounced delicate and fine flavoured, it probably derives more merit from rarity than from real quality. The following is considered the best mode of cooking it, although it is doubtless amenable to receipts given for other large birds, such as the turkey and bustard:
Records on this page
Cranberry TartCranberry RollCranberry SauceCranberry WaterCranberry Tartlets