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
5550Calories
1 gProtein
1436 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories5550 kcal
Protein1.3 g
Carbohydrates1436 g
Fiber10 g
Sugars1417 g
Total Fat4.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium34 mg
Potassium260 mg
Calcium51 mg
Iron1.4 mg
Magnesium26 mg
Phosphorus31 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A8.5 mcg
Vitamin E3.7 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline16 mg
Caffeine0 mg
Water721 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 2. The excerpt below is the record exactly as published.
CRANBERRY JUICE, 2 ¢. cranberries. 2c. water. 7 ¢c. sugar
Cook this with the app: pantry check, scaling, and the assistant.