Cranberry Sauce
From Domestic science, principles and application, 1914
Each two use 34 rule.
Presented as published in 1914. 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
905Calories
1 gProtein
234 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories905 kcal
Protein1.3 g
Carbohydrates234 g
Fiber10 g
Sugars213 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium22 mg
Potassium236 mg
Calcium39 mg
Iron0.8 mg
Magnesium22 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A8.5 mcg
Vitamin E3.7 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline16 mg
Caffeine0 mg
Water721 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 35. The excerpt below is the record exactly as published.
Cranberry Sauce 1 pt. cranberries 1 c. sugar 2 c. water
Cook this with the app: pantry check, scaling, and the assistant.