Cranberry Sauce
From The national course in home economics, 1917
Serves 3
This recipe is by Mrs. Amy Randall.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 274. The excerpt below is the record exactly as published.
CRANBERRY SAUCE. Put the berries, after picking over and washing, into a saucepan just covered with water and stew slowly over a good fire. Stir often, mashing the fruit all you can. When they are mashed, which will take about one- half hour, take them from the fire and add the sugar (nearly a pound to a quart of berries
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