Cranberry Sauce
From The Pennsylvania German cook book, 1902
Mrs. M. Fause.
Presented as published in 1902. 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
905Calories
1 gProtein
234 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories905 kcal
Protein1.3 g
Carbohydrates234 g
Fiber10 g
Sugars213 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium36 mg
Potassium241 mg
Calcium53 mg
Iron0.8 mg
Magnesium27 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.3 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
Water1193 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 20. The excerpt below is the record exactly as published.
One pint cranberries, two pints water, set on stove and cover, let come to a boil, then uncover, add a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.