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Cranberry Sauce
From Soyer's standard cookery, 1912
Serves 4
Mostly served with roast turkey.
Presented as published in 1912. 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
33Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein0.3 g
Carbohydrates8.5 g
Fiber2.6 g
Sugars3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.5 mg
Potassium59 mg
Calcium13 mg
Iron0.2 mg
Magnesium6.6 mg
Phosphorus7.8 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.9 mg
Vitamin A2.1 mcg
Vitamin E0.9 mg
Vitamin K3.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline3.9 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 39. The excerpt below is the record exactly as published.
Cranberry Sauce. Cook a pint of cranberries and a quart of water in a stew- pan, and cover the stewpan. When the berries are cooked strain them through a fine sieve. To the puree thus obtained add the necessary quantity of their cooking liquor, so as to make a somewhat thick sauce. Sugar according to taste
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