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Cranberry Sauce
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
518Calories
1 gProtein
134 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein1.3 g
Carbohydrates134 g
Fiber10 g
Sugars112 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14 mg
Potassium229 mg
Calcium29 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.2 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
Water425 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 16. The excerpt below is the record exactly as published.
CRANBERRY SAUCE. Wash 1 quart cranberries, add a cup and a half of cold water and cook slowly until the skins 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.