Cranberry Sauce
From Dainty dinners and dishes for Jewish families, 1907
For use with venison, roast mutton, turkey, etc.
Presented as published in 1907. 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
785Calories
1 gProtein
203 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories785 kcal
Protein1.3 g
Carbohydrates203 g
Fiber10 g
Sugars182 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium232 mg
Calcium28 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A8.5 mcg
Vitamin E3.7 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline16 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 45. The excerpt below is the record exactly as published.
CRANBERRY SAUCE. (For use with venison , roast mutton , turlcey , etc.) 1 pint of cranberries. | 6 oz. castor sugar. gill water
Cook this with the app: pantry check, scaling, and the assistant.