Cranberry Sauce
From La cuisine creole, 1885
Presented as published in 1885. 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
1097Calories
3 gProtein
284 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1097 kcal
Protein2.9 g
Carbohydrates284 g
Fiber20 g
Sugars238 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium80 mg
Potassium749 mg
Calcium235 mg
Iron2.9 mg
Magnesium56 mg
Phosphorus71 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate7.9 mcg
Choline36 mg
Caffeine0 mg
Water735 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 21. The excerpt below is the record exactly as published.
CRANBERRY SAUCE. Wash and pick a quart of cranberries ; put them into a stew-pan, with a teacupful of water, and the same of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.