Cranberry Sauce
From Cookery book, 1940
Presented as published in 1940. 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
698Calories
3 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories698 kcal
Protein2.6 g
Carbohydrates181 g
Fiber20 g
Sugars137 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium20 mg
Potassium459 mg
Calcium54 mg
Iron1.4 mg
Magnesium37 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5.7 mcg
Choline31 mg
Caffeine0 mg
Water732 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 15. The excerpt below is the record exactly as published.
Cranberry Sauce 2 pints of cranberries. + pint water. 4 ozs. sugar
Cook this with the app: pantry check, scaling, and the assistant.