Cranberry Sauce
From À la mode cookery, 1902
A simple sauce for meats.
Presented as published in 1902. 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
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 48. The excerpt below is the record exactly as published.
Cranberry Sauce Take some bottled cranberries if the fresh are not to be had, and cook them in just enough water to cover them and stew till the berries are soft. Add a table-spoonful of cream and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.