Cranberry Sauce
From A lady of good taste, 1954
Presented as published in 1954. 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
1966Calories
4 gProtein
509 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1966 kcal
Protein4.2 g
Carbohydrates509 g
Fiber33 g
Sugars440 g
Total Fat2.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium29 mg
Potassium736 mg
Calcium84 mg
Iron2.3 mg
Magnesium58 mg
Phosphorus100 mg
Zinc0.9 mg
Copper0.6 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C127 mg
Vitamin A27 mcg
Vitamin E12 mg
Vitamin K45 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate9.1 mcg
Choline50 mg
Caffeine0 mg
Water1028 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 6. The excerpt below is the record exactly as published.
Cranberry Sauce 2 pounds cranberries 2 cups sugar 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.