Cranberry Sauce
From The Raleigh cook book, 1907
Serve with roast turkey, chicken, or game.
Presented as published in 1907. 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
Sodium30 mg
Potassium467 mg
Calcium64 mg
Iron1.5 mg
Magnesium40 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
Water968 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 6. The excerpt below is the record exactly as published.
Cranberry Sauce.—1 quart of cranberries; 2 cups sugar. Put berries in porcelain-lined saucepan, adding oné pint of water
Cook this with the app: pantry check, scaling, and the assistant.