Cranberry Relish
From The Warrenton cook book, 1951
Presented as published in 1951. 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
2317Calories
13 gProtein
596 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2317 kcal
Protein13 g
Carbohydrates596 g
Fiber46 g
Sugars527 g
Total Fat3.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium15 mg
Potassium2417 mg
Calcium481 mg
Iron2.6 mg
Magnesium143 mg
Phosphorus214 mg
Zinc1.3 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C654 mg
Vitamin A136 mcg
Vitamin E9.4 mg
Vitamin K28 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.6 mg
Folate330 mcg
Choline122 mg
Caffeine0 mg
Water1433 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 19. The excerpt below is the record exactly as published.
CRANBERRY RELISH 1 gt. cranberries 28C sugar o or 6 oranges
Cook this with the app: pantry check, scaling, and the assistant.