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Cranberry Sauce
From How we cook in Tennessee .., 1906
Serves 3
Can be served without straining, but is nicer if strained.
Presented as published in 1906. 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
541Calories
1 gProtein
140 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein1 g
Carbohydrates140 g
Fiber8.2 g
Sugars123 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium185 mg
Calcium24 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A6.8 mcg
Vitamin E3 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline12 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 16. The excerpt below is the record exactly as published.
Cranberry Sauce. — Remove all soft berries and wash thor- oughly. To one and one-half pounds fruit stew in one pint water for fifteen minutes or until quite soft. Strain through wire sieve, add three-quarters pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.