Cranberry Sauce
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
1810Calories
3 gProtein
469 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1810 kcal
Protein2.6 g
Carbohydrates469 g
Fiber20 g
Sugars426 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium22 mg
Potassium465 mg
Calcium57 mg
Iron1.5 mg
Magnesium38 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0.4 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 Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 8. The excerpt below is the record exactly as published.
Cranberry Sauce Creamed Potatoes Fruit or Salad CREAM OF TOMATO SOUP 11/2 c. canned tomatoes li/^ c. milk 11/2 c. water - 1 ssp. soda 1/4 onion, sliced 3 T. flour or 3 T. fat a few cloves or bay leaf ^ t. salt 1. Boil tomatoes, water and seasoning together ten minutes. 2. Strain and add the flour and fat rubbed into a ball. 3. Cook until it boils, add soda. 4. Add milk all at once and salt last. NOTE — May be served with a little whipped cream. CRANBERRY SAUCE 1 quart cranberries 2 c. sugar 1 c. water
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