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Cranberry Sauce
From Superior cook book, 1905
Serves 3
Presented as published in 1905. 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
Sodium11 mg
Potassium154 mg
Calcium21 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
Water323 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 25. The excerpt below is the record exactly as published.
(piart of cranberries, put tliem in a stewing pan wdtli 1 pound of tarl apples coi'ed, not pai'ed, and cut in thin slices; add a pint of water; cover the sauce- pan, boil r.ipidly for 10 nunutes; press through a colander; add 1 pound of sugar; >iir until the sugai- i< dissolved and l)oil For o nunutes. Cranberry. Wash and pick over a (piaid of rrajiheri'ies : put them in a granite or porcelain saucepan with 1 pinl of cold water; covei' the saucepan, bring to l)oiling point and Itoil rapidly for T) ndnutes. Press through a colaiult'r. Add 1 pint of sugar
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