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Cranberry Sauce
From The Ideal cook book, 1899
Serves 6
Presented as published in 1899. 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
34Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein0.3 g
Carbohydrates8.8 g
Fiber2.6 g
Sugars3.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium59 mg
Calcium6 mg
Iron0.2 mg
Magnesium4.4 mg
Phosphorus8.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A2.2 mcg
Vitamin E1 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline4 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 48. The excerpt below is the record exactly as published.
Cranberry Sauce—Ingredients—1 qt. of ripe cranberries, granulated sugar, a teacupful of water
Cook this with the app: pantry check, scaling, and the assistant.