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Cranberry Sauce (Jelly)
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Turn out on a platter when ready to serve.
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
780Calories
0 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories780 kcal
Protein0.1 g
Carbohydrates202 g
Fiber0.5 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.8 mg
Potassium15 mg
Calcium6.6 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.4 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.7 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 81. The excerpt below is the record exactly as published.
Cranberry Sauce (Jelly) Add 1 cup water to 1 qt cranberries and cook 10 to 15 minutes, then add 2 heaping cups sugar
Cook this with the app: pantry check, scaling, and the assistant.