Cranberry Sauce
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
905Calories
1 gProtein
234 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories905 kcal
Protein1.3 g
Carbohydrates234 g
Fiber10 g
Sugars213 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium232 mg
Calcium28 mg
Iron0.8 mg
Magnesium19 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A8.5 mcg
Vitamin E3.7 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline16 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 23. The excerpt below is the record exactly as published.
Cranberry Sauce Wash and look over 1 pt. cranberries. Put them in a stewpan with 1 c. sugar and f c. water
Cook this with the app: pantry check, scaling, and the assistant.