Cranberry Juice
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
114Calories
1 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories114 kcal
Protein0.7 g
Carbohydrates30 g
Fiber5.1 g
Sugars19 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium24 mg
Potassium121 mg
Calcium33 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline7.8 mg
Caffeine0 mg
Water833 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 55. The excerpt below is the record exactly as published.
CRANBERRY JUICE. x @ cranberries. 3 Cc. water. 1 tbsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.