Cranberry Sauce
From Principles of food preparation, 1914
Compare sweetness, color, and tenderness of berries between methods.
Presented as published in 1914. 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
452Calories
1 gProtein
117 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein0.7 g
Carbohydrates117 g
Fiber5.1 g
Sugars106 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.6 mg
Potassium116 mg
Calcium14 mg
Iron0.4 mg
Magnesium9.4 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline7.8 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 14. The excerpt below is the record exactly as published.
Cranberry Sauce Measure the cranberries. Measure half as much sugar as cranberries, and half as much water as sugar
Cook this with the app: pantry check, scaling, and the assistant.