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Cranberry Sauce
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
They will jelly when cool, and the skins will be soft and tender.
Presented as published in 1884. 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
679Calories
1 gProtein
176 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories679 kcal
Protein1 g
Carbohydrates176 g
Fiber7.7 g
Sugars160 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.4 mg
Potassium174 mg
Calcium21 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A6.4 mcg
Vitamin E2.8 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline12 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 231. The excerpt below is the record exactly as published.
three pints of washed cranberries in a granite stewpan. On top of them put three cups of gran- ulated sugar and three gills of water
Cook this with the app: pantry check, scaling, and the assistant.