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Cranberry Sauce
From The Landmarks club cook book, 1903
Serves 2
Recipe by Mrs. Jerry Conroy.
Presented as published in 1903. 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
717Calories
1 gProtein
186 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories717 kcal
Protein1.4 g
Carbohydrates186 g
Fiber10 g
Sugars163 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium7.4 mg
Potassium256 mg
Calcium26 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A8.5 mcg
Vitamin E3.8 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
Folate7.8 mcg
Choline17 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 114. The excerpt below is the record exactly as published.
CRANBERRY SAUCE. One quart cranberries, iy2 cups sugar, juice half lemon
Cook this with the app: pantry check, scaling, and the assistant.