Cranberry Sauce
From Choice recipes, 1900
Presented as published in 1900. 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
3619Calories
5 gProtein
937 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories3619 kcal
Protein5.2 g
Carbohydrates937 g
Fiber41 g
Sugars851 g
Total Fat4.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium59 mg
Potassium934 mg
Calcium127 mg
Iron3 mg
Magnesium80 mg
Phosphorus125 mg
Zinc1.1 mg
Copper0.8 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A34 mcg
Vitamin E15 mg
Vitamin K57 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate11 mcg
Choline62 mg
Caffeine0 mg
Water1937 g
As published
This recipe was extracted from Choice recipes (1900), page 9. The excerpt below is the record exactly as published.
CRANBERRY SAUCE -Mrs, Wilkinson To two quarts of cranberries put one quart water. Let it come to a boil, then mash all the berries. When this is done add one quart sugar
Cook this with the app: pantry check, scaling, and the assistant.