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Apple and Cranberry Sauce
From Superior cook book, 1905
Serves 4
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
556Calories
1 gProtein
144 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories556 kcal
Protein1 g
Carbohydrates144 g
Fiber6.6 g
Sugars131 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.5 mg
Potassium219 mg
Calcium22 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A6.5 mcg
Vitamin E1.9 mg
Vitamin K7.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1.4 mcg
Choline12 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 25. The excerpt below is the record exactly as published.
(piart of cranberries, put tliem in a stewing pan wdtli 1 pound of tarl apples coi'ed, not pai'ed, and cut in thin slices; add a pint of water; cover the sauce- pan, boil r.ipidly for 10 nunutes; press through a colander; add 1 pound of sugar
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