Cranberry Sauce
From Science of food & cookery, 1921
Presented as published in 1921. 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
1423Calories
3 gProtein
369 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1423 kcal
Protein2.6 g
Carbohydrates369 g
Fiber20 g
Sugars325 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium36 mg
Potassium467 mg
Calcium70 mg
Iron1.5 mg
Magnesium42 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.4 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
Water1205 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 148. The excerpt below is the record exactly as published.
CRANBERRY SAUCE I quart cranberries 3 cups water iJ/2 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.