Cranberry Sauce
From The National home cook book, 1900
Presented as published in 1900. 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
452Calories
1 gProtein
117 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein0.7 g
Carbohydrates117 g
Fiber5.1 g
Sugars106 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.8 mg
Potassium116 mg
Calcium12 mg
Iron0.4 mg
Magnesium8.8 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline7.8 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from The National home cook book (1900), page 89. The excerpt below is the record exactly as published.
CRANBERRY SAUCH—Wash berries and almost— cover. Ww boiling water, boil 5 minutes and add a half eup of sugar
Cook this with the app: pantry check, scaling, and the assistant.