Bennett's Sauce for Poultry

Name: Bennett's Sauce for Poultry
Ingredients: a quart of cranberries; one pound of tart apples; a pint of water; one pound of sugar

From My best 250 recipes, 1907

Presented as published in 1907. 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

2225Calories

4 gProtein

578 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories2225 kcal

Protein3.8 g

Carbohydrates578 g

Fiber26 g

Sugars523 g

Total Fat2.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium30 mg

Potassium876 mg

Calcium87 mg

Iron1.9 mg

Magnesium58 mg

Phosphorus112 mg

Zinc0.8 mg

Copper0.5 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C98 mg

Vitamin A26 mcg

Vitamin E7.7 mg

Vitamin K31 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1 mg

Folate5.7 mcg

Choline47 mg

Caffeine0 mg

Water1362 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 13. The excerpt below is the record exactly as published.

BENNET'S SAUCE FOR POULTRY Wash a quart of cranberries, put them in a stewing-pan with one pound of tart apples cored, not pared, and cut in thin slices; add a pint of water; cover the saucepan, boil rapidly for ten minutes ; press through a colander ; add one pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.