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Cranberry Sauce
From The economical cook book, 1905
Serves 4
This should be made the day before it is wanted, if you wish it to turn out whole.
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
556Calories
1 gProtein
144 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories556 kcal
Protein0.7 g
Carbohydrates144 g
Fiber5.1 g
Sugars133 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium118 mg
Calcium20 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus16 mg
Zinc0.1 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)0.1 mg
Folate1.4 mcg
Choline7.8 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 136. The excerpt below is the record exactly as published.
Cranberry Sauce. Pick over and wash the cranberries ; put them over the fire with a piri of water to every quart of berries. When they com- mence boiling, stir them frequently. When broken and tender, take them from the fire and mash them to a pulp with a potato- masher; then add a pound and two ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.