vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cranberry Sauce
From Harper's cook book encyclopædia, 1902
Serves 7
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
Nutrition per serving
769Calories
2 gProtein
194 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories769 kcal
Protein1.8 g
Carbohydrates194 g
Fiber0 g
Sugars194 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol53 mg
Sodium26 mg
Potassium25 mg
Calcium14 mg
Iron0.3 mg
Magnesium3.6 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate6.7 mcg
Choline42 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 384. The excerpt below is the record exactly as published.
Cranberry Sauce. — Pick the ber- ries, and put them in a kettle with just water enough to prevent burn- ing, and stew until reduced to pulp, stirring all the time, and then add the clarified syrup, previously prepared, and stir a few minutes while boiling. The syrup is made by allowing a quart of water to 3 lbs. of sugar, and the whipped whites of two or three eggs
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