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Cranberry Sauce
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. 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
15Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0 g
Carbohydrates3.9 g
Fiber0.2 g
Sugars3.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.3 mg
Potassium7.4 mg
Calcium7.6 mg
Iron0 mg
Magnesium2.8 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 521. The excerpt below is the record exactly as published.
Cranberry Sauce. — Take 2 breakfast-cupfuls of Cranberries, wash them well, and put into a saucepan with 4 pint of water ; sprinkle I teacupful of moist sugar
Cook this with the app: pantry check, scaling, and the assistant.