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Cranberry Sauce
From The complete cook book, 1900
Serves 4
Use a silver spoon for stirring.
Presented as published in 1900. 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
766Calories
1 gProtein
198 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories766 kcal
Protein0.8 g
Carbohydrates198 g
Fiber5.1 g
Sugars186 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium30 mg
Potassium226 mg
Calcium84 mg
Iron1 mg
Magnesium17 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline9.7 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 82. The excerpt below is the record exactly as published.
CRANBERRY SAUCE — SERVED WITH TURKEY. Wash, clean and pick one quart of cranberries ; put them into a granite saucepan with one pint of water and let them stew for one hour, or until tender and soft. Then mash them through a colander and return to the fire. Now warm in the oven one pint of granulated sugar or one and one-half cups of brown sugar
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