Cranberry Sauce
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Serve with roast turkey or game.
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
1518Calories
2 gProtein
393 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1518 kcal
Protein2.1 g
Carbohydrates393 g
Fiber16 g
Sugars359 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium20 mg
Potassium372 mg
Calcium47 mg
Iron1.2 mg
Magnesium31 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A14 mcg
Vitamin E6 mg
Vitamin K23 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate4.5 mcg
Choline25 mg
Caffeine0 mg
Water632 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 56. The excerpt below is the record exactly as published.
CRANBERRY SAUCE. After removing all soft berries, wash thoroughly, place for about two minutes in scalding water, remove, and to every pound of fruit add three-quarters of a pound of gran- ulated sugar and a half pint water
Cook this with the app: pantry check, scaling, and the assistant.