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Cranberry Relish
From Mary Jane's cook book, 1916
Serves 9
Presented as published in 1916. 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
No method was recorded for this recipe.
Nutrition per serving
742Calories
1 gProtein
191 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories742 kcal
Protein0.6 g
Carbohydrates191 g
Fiber4.5 g
Sugars181 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.9 mg
Potassium106 mg
Calcium13 mg
Iron0.4 mg
Magnesium8.5 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A3.8 mcg
Vitamin E1.7 mg
Vitamin K6.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline7 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 90. The excerpt below is the record exactly as published.
CRANBERRY RELISH. » Cranberries, 2 quarts. Vinegar, 1 cup. Sugar, 31/2 pounds. Ginger, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.