Cranberry Sauce
From The housewife's aid, 1950
Recipe by Mrs. M. H. Canady.
Presented as published in 1950. 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
1035Calories
3 gProtein
268 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1035 kcal
Protein2.6 g
Carbohydrates268 g
Fiber20 g
Sugars225 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium28 mg
Potassium458 mg
Calcium58 mg
Iron1.4 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
Water850 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 6. The excerpt below is the record exactly as published.
CRANBERRY SAUCH Wash 1 quart cranberries, add a cup and half of cold water and cook slowly until the skin burst. Strain through a colander and return to the fire. When boiling again add a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.