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Cranberry Sauce
From The household (of the Detroit free press), 1886
Serves 2
Prepare a day in advance.
Presented as published in 1886. 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
500Calories
1 gProtein
130 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein1.3 g
Carbohydrates130 g
Fiber10 g
Sugars108 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium10 mg
Potassium230 mg
Calcium27 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A8.5 mcg
Vitamin E3.7 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline16 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 410. The excerpt below is the record exactly as published.
CRANBERRY SAUCE. Wash and pick over the cranberries, put on to cook in a tin or porce- lain vessel, allowing a teacup of water to each quart. Stew slowly, stirring often until they are as thick as marmalade. Take from the fire FRUIT SAUCES. 489 in little over one hour, if they have cooked steadily, sweeten plentifully with white sugar
Cook this with the app: pantry check, scaling, and the assistant.