Cranberry Sauce or Jelly
From Food and health, 1916
Cranberries can be combined with other fruits like raisins in puddings.
Presented as published in 1916. 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
840Calories
1 gProtein
217 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories840 kcal
Protein0.7 g
Carbohydrates217 g
Fiber5.1 g
Sugars207 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium120 mg
Calcium20 mg
Iron0.4 mg
Magnesium11 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
Water360 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 38. The excerpt below is the record exactly as published.
Cranberry sauce or jelly. Cranberries are delicious stewed with a little sugar ; but, if you want a mold of jelly for the Thanksgiving dinner, stew them with a little water, put through a strainer, and heat the pulp. Add as much sugar as you have pulp
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