Cranberry Sauce or Jelly
From Physical culture cook book, 1901
Presented as published in 1901. 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
436Calories
6 gProtein
106 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein6.4 g
Carbohydrates106 g
Fiber23 g
Sugars24 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium548 mg
Potassium518 mg
Calcium197 mg
Iron17 mg
Magnesium48 mg
Phosphorus96 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate70 mcg
Choline37 mg
Caffeine0 mg
Water688 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 35. The excerpt below is the record exactly as published.
Cranberry Sauce or Jelly. — To a quart of cranberries add one cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.