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Cranberry Sauce
From The household cook book, 1902
Serves 6
Part of the acid can be extracted from the cranberries by allowing them to stand in boiling water for about 5 minutes.
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
35Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein0.3 g
Carbohydrates9.1 g
Fiber2.7 g
Sugars3.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.7 mg
Potassium61 mg
Calcium7.2 mg
Iron0.2 mg
Magnesium4.9 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2.3 mcg
Vitamin E1 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline4.2 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 355. The excerpt below is the record exactly as published.
CRANBERRY SAUCE.— Pick over the berries, wash and scald them, and put on to stew over a moderate fire, adding 1 cup water for each pound of cranberries; cover, and stew slowly, stirring as little as possible. If boiled hard, especially when first put on the stove, it is apt to separate the skin from the berry. Sweeten them to taste
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