vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cranberry Sauce No. 2
From The household cook book, 1902
Serves 6
Alternatively, they can be cooked together, sweetened, and set aside to cool without being passed through the sieve.
Presented as published in 1902. 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
571Calories
3 gProtein
149 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein3.4 g
Carbohydrates149 g
Fiber10 g
Sugars124 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium716 mg
Calcium66 mg
Iron1.8 mg
Magnesium40 mg
Phosphorus95 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A5.7 mcg
Vitamin E2.6 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate5.7 mcg
Choline19 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 355. The excerpt below is the record exactly as published.
Cranberry Sauce No. 2.— Take 3 cups water, 1 lb. of raisins, and 2 quarts of cranberries; boil until soft enough to sift easily; pass it through a sieve, add 2 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.