Elizabeth Ellicott Lea, born in Ellicott City and lived in Sandy Spring, Maryland (both south of Baltimore), used 1 lb cranberries, 1 lb (2 C) sugar, 1/2 C water. Back of cranberry bag: 1 C water and 1 C sugar.
In a previous post, Eliza Leslie from Philly in 1840 used 2 C brown sugar, 1/4 C water and 4 C cranberries.
Elizabeth Ellicott Lea's Domestic Cookery (Baltimore: 1846) recipes for preserves and sauce:
To preserve cranberries, allow them their weight in sugar; make a syrup of the proportions of half a pint [1 C] of water to two pounds [4 C] of the sugar; boil skim it before you put the fruit in; then let them boil until clear.
To make sauce to eat with roast fowls, put three-quarters of a pound of sugar to a pound of fruit.
[sauce -3/4 lb to 1 lb; preserves - 1 to 1 lb; 1 lb = 2 C sugar]
©2014 Patricia Bixler Reber
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