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Ceanbeery Sauce
From The new home cook book, 1896
Serves 5
Presented as published in 1896. 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
672Calories
1 gProtein
174 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories672 kcal
Protein0.5 g
Carbohydrates174 g
Fiber4.1 g
Sugars165 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.6 mg
Potassium96 mg
Calcium16 mg
Iron0.3 mg
Magnesium9.2 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A3.4 mcg
Vitamin E1.5 mg
Vitamin K5.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline6.2 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new home cook book (1896), page 104. The excerpt below is the record exactly as published.
CEANBEERY SAUCE. Mrs. Bartlett. One quart cranberries, one quart water, one quart sugar
Cook this with the app: pantry check, scaling, and the assistant.