Cranberry Sauce
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
758Calories
6 gProtein
189 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories758 kcal
Protein5.7 g
Carbohydrates189 g
Fiber18 g
Sugars119 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium547 mg
Potassium407 mg
Calcium186 mg
Iron17 mg
Magnesium40 mg
Phosphorus80 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A13 mcg
Vitamin E5.6 mg
Vitamin K21 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate68 mcg
Choline30 mg
Caffeine0 mg
Water564 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 6. The excerpt below is the record exactly as published.
CRANBERRY SAUCE. 3 c¢. cranberries. + c. sugar. 1c. boiling water.
Cook this with the app: pantry check, scaling, and the assistant.