Cranberry Sauce
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
1145Calories
6 gProtein
289 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1145 kcal
Protein5.7 g
Carbohydrates289 g
Fiber18 g
Sugars219 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium548 mg
Potassium409 mg
Calcium187 mg
Iron17 mg
Magnesium40 mg
Phosphorus80 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A13 mcg
Vitamin E5.6 mg
Vitamin K21 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate68 mcg
Choline30 mg
Caffeine0 mg
Water564 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 68. The excerpt below is the record exactly as published.
Cranberry Sauce—3 cups cranberries, 1 cup boiling water, l cup sugar. Pick over and wash cranberries. Add water, cover, and cook slowly until skin bursts—about 10 minutes. Add sugar when almost done. Stewed Prunes—Take 34 pound prunes, wash thoroughly, soak over night in cold water enough to cover. Cook very slowly in the water in which they were soaked. Add { cup sugar, if liked, and 1 tablespoon of lemon juice and cook a moment longer. Any dried fruit, as peaches, pears, figs or apricots, may be cooked in the same way. Gooseberry Fool—Stew 1 quart gooseberries in a little water, then rub through a coarse sieve or colander to remove skins. While hot add 1 cup sugar
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