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Cranberry Sauce for Turkey
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
44Calories
0 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein0.4 g
Carbohydrates11 g
Fiber3.4 g
Sugars4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.9 mg
Potassium76 mg
Calcium7.6 mg
Iron0.2 mg
Magnesium5.7 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A2.8 mcg
Vitamin E1.2 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline5.2 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 36. The excerpt below is the record exactly as published.
CRANBERRY SAUCE FOR TURKEY Wash 1 quart of berries. Cover with water in a porcelain kettle and cook till the skins burst. Mash and strain through a colander and return to fire. Add 1 cup of sugar
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