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Cranberry Sauce
From Dora's cook book, 1888
Serves 6
Presented as published in 1888. 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
44Calories
0 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein0.4 g
Carbohydrates11 g
Fiber3.4 g
Sugars4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.1 mg
Potassium76 mg
Calcium8.8 mg
Iron0.2 mg
Magnesium6.1 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A2.8 mcg
Vitamin E1.2 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline5.2 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 17. The excerpt below is the record exactly as published.
CRANBERRY SAUCE. Wash and pick a quart of cranberries, and put into a saucepan with a teacupful of water. Stew slowly, stir- ring often until they are as thick as marmalade. Cook one hour and a half; take from the fire and sweeten abun- dantly with white sugar
Cook this with the app: pantry check, scaling, and the assistant.