Cranberry Sauce
From Cooks in clover, 1889
Presented as published in 1889. 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
1810Calories
3 gProtein
469 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1810 kcal
Protein2.6 g
Carbohydrates469 g
Fiber20 g
Sugars426 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium15 mg
Potassium462 mg
Calcium49 mg
Iron1.5 mg
Magnesium35 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5.7 mcg
Choline31 mg
Caffeine0 mg
Water496 g
As published
This recipe was extracted from Cooks in clover (1889), page 14. The excerpt below is the record exactly as published.
Cranberry Sauce. — Pick and wash one quart of | cranberries; place them in a porcelain lined sauce- pan; pour on just enough water to cover them. When the berries begin to break, add one pint of su- gar
Cook this with the app: pantry check, scaling, and the assistant.