Cranberry Sauce
From Every-day dishes and every-day work, 1897
Best served without skins.
Presented as published in 1897. 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
780Calories
3 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories780 kcal
Protein2.6 g
Carbohydrates202 g
Fiber20 g
Sugars159 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium27 mg
Potassium462 mg
Calcium61 mg
Iron1.4 mg
Magnesium39 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5.7 mcg
Choline31 mg
Caffeine0 mg
Water968 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 33. The excerpt below is the record exactly as published.
a quart of berries to a pint of water, simmering gently until the skins have all burst, and the quantity is reduced to a pint. Put through a colander to remove the skins, and when nearly cool, add for the quart of berries two thirds of a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.