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Cranberry Sauce
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
840Calories
1 gProtein
217 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories840 kcal
Protein0.7 g
Carbohydrates217 g
Fiber5.1 g
Sugars207 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.2 mg
Potassium118 mg
Calcium15 mg
Iron0.4 mg
Magnesium9.7 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline7.8 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 60. The excerpt below is the record exactly as published.
Cranberry Sauce. One quart of cranberries, 1 quart of sugar, 1 teacup cold water
Cook this with the app: pantry check, scaling, and the assistant.