vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cranberry Sauce
From Soyer's standard cookery, 1912
Serves 2
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
669Calories
3 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories669 kcal
Protein2.8 g
Carbohydrates170 g
Fiber9 g
Sugars135 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium274 mg
Potassium205 mg
Calcium94 mg
Iron8.5 mg
Magnesium20 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A6.4 mcg
Vitamin E2.8 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate34 mcg
Choline15 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 221. The excerpt below is the record exactly as published.
Cranberry Sauce. Pick over and wash three cupfuls cranberries. Put in a stewpan, add one and one-fourth cupfuls sugar and one cup- ful boiling water. Cover, and boil ten minutes. Care must be taken that they do not boil over. Skim and cool. Cranberry Jelly. Pick over and wash four cupfuls of cranberries. Put in a stewpan with one cupful boiling water
Cook this with the app: pantry check, scaling, and the assistant.