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Cranberry Sauce
From A guide to modern cookery, 1909
Serves 6
This sauce is mostly served with roast turkey.
Presented as published in 1909. 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
22Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0.2 g
Carbohydrates5.7 g
Fiber1.7 g
Sugars2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.7 mg
Potassium39 mg
Calcium8.5 mg
Iron0.1 mg
Magnesium4.4 mg
Phosphorus5.2 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A1.4 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline2.6 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 32. The excerpt below is the record exactly as published.
CRANBERRY SAUCE Cook one pint of cranberries with one quart of water in a stewpan, and cover the stewpan. When the berries are cooked drain them in a fine sieve through which they are strained. To the purée thus obtained add the necessary quantity of their cooking liquor, so as to make a somewhat thick sauce. Sugar should be added according to the taste of the consumer
Cook this with the app: pantry check, scaling, and the assistant.