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Cranberry Sauce
From The household cook book, 1902
Serves 2
To serve with roasted turkey.
Presented as published in 1902. 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
452Calories
1 gProtein
117 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein0.7 g
Carbohydrates117 g
Fiber5.1 g
Sugars106 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.4 mg
Potassium117 mg
Calcium16 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus16 mg
Zinc0.1 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
Water242 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 74. The excerpt below is the record exactly as published.
CRANBERRY SAUCE.— To serve with roasted tmkey: A pint of cranberries, | teacup of sugar, and | teacup of water
Cook this with the app: pantry check, scaling, and the assistant.