Cranberry Jelly or Sauce
From Principles of cooking, 1914
Presented as published in 1914. 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
1810Calories
3 gProtein
469 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1810 kcal
Protein2.6 g
Carbohydrates469 g
Fiber20 g
Sugars426 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium25 mg
Potassium462 mg
Calcium57 mg
Iron1.5 mg
Magnesium38 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5.7 mcg
Choline31 mg
Caffeine0 mg
Water732 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 21. The excerpt below is the record exactly as published.
Cranberry Jelly or Sauce. — Wash one quart of cran- berries, add one cup of cold water, and cook slowly until tender. Press through a strainer until nothing remains but the skins. Add two cups of sugar to the pulp
Cook this with the app: pantry check, scaling, and the assistant.