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Cranberry Sauce
From The Twin-city housewife, 1920
Serves 2
Do not stir while boiling.
Presented as published in 1920. 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
541Calories
1 gProtein
140 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein1 g
Carbohydrates140 g
Fiber8.2 g
Sugars123 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.2 mg
Potassium185 mg
Calcium23 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A6.8 mcg
Vitamin E3 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline12 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 21. The excerpt below is the record exactly as published.
Cranberry Sauce One pound of cranberries, one-half pound sugar, one-half pint water
Cook this with the app: pantry check, scaling, and the assistant.