vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cranberry Sauce
From Miss Parloa's kitchen companion, 1887
Serves 3
Presented as published in 1887. 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
603Calories
1 gProtein
156 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein0.9 g
Carbohydrates156 g
Fiber6.8 g
Sugars142 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.5 mg
Potassium155 mg
Calcium19 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A5.7 mcg
Vitamin E2.5 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.9 mcg
Choline10 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 255. The excerpt below is the record exactly as published.
Cranberry Sauce. Pick over and wash a quart of cranberries, and after putting them into a stew-pan with a scant pint of water, and pouring a pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.