18-year-old Helena Muffly wrote exactly 100 years ago today:
Tuesday, November 25, 1913: Nothing to write.
Her middle-aged granddaughter’s comments 100 years later:
Since Grandma didn’t write much a hundred years ago today, I’m going to share a great hundred year old recipe for Cranberry Conserve. It was in the November, 1913 issue of Ladies Home Journal in an article called “Good Things for the Thanksgiving Day Table.”
1 quart cranberries
1 cup water
Juice and pulp of 2 oranges
Grated rind of half an orange
2 cups sugar
½ cup chopped raisins
1 cup walnuts, chopped
Wash the cranberries and add the water, oranges and raisins. Cook until the cranberries burst and are soft; add the sugar, stir until dissolved, skim, turn in nut meats, and chill in individual molds.
This dish is excellent. The orange and raisins nicely balance the tartness of the cranberries, and the nuts add a nice texture.
Since the recipe called for grating the orange rind (peel), I bought a bag of organic oranges. The oranges were very large, so I used one orange instead of two.
When I made this recipe, to get a picture that was true to the recipe, I molded one serving using a custard cup for the mold. I put the rest of the Conserve in a large bowl and chilled.
The individual serving was not very firm when I unmolded it, and I don’t think that it would hold it shape for very long.
This recipe is a keeper and I plan to make it for Thanksgiving; however, I’ll skip the molding and put all of the Conserve in a large bowl.