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Cranberry Sauce
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
565Calories
6 gProtein
139 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories565 kcal
Protein5.7 g
Carbohydrates139 g
Fiber18 g
Sugars69 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium546 mg
Potassium406 mg
Calcium186 mg
Iron17 mg
Magnesium40 mg
Phosphorus80 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A13 mcg
Vitamin E5.6 mg
Vitamin K21 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate68 mcg
Choline30 mg
Caffeine0 mg
Water564 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 76. The excerpt below is the record exactly as published.
CRANBERRY SAUCE 3 cups cranberries 14 cups sugar 1 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.