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Cranberry Sauce
From The Institute cook book, 1913
Serves 2
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
938Calories
1 gProtein
243 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories938 kcal
Protein0.7 g
Carbohydrates243 g
Fiber5.1 g
Sugars232 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium120 mg
Calcium19 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline7.8 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 45. The excerpt below is the record exactly as published.
CRANBERRY SAUCE 1 pint cranberries l^i cups water Sugar
Cook this with the app: pantry check, scaling, and the assistant.