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Cranberry Sauce
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Eat with roast turkey or game.
Presented as published in 1901. 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
34Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein0.3 g
Carbohydrates8.8 g
Fiber2.6 g
Sugars3.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.6 mg
Potassium59 mg
Calcium7 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus8.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A2.2 mcg
Vitamin E1 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline4 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 66. The excerpt below is the record exactly as published.
Cranberry Sauce. — Put a quart of ripe cranberries into a saucepan with a teacupful of water. Stew slowly, stirring often ; cook ten minutes. Take from fire and sweeten well with white sugar
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