vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cranberry Sauce (Sauce aux Canneberges)
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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
535Calories
1 gProtein
138 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein1.2 g
Carbohydrates138 g
Fiber8.2 g
Sugars120 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium37 mg
Potassium332 mg
Calcium113 mg
Iron1.3 mg
Magnesium24 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A6.8 mcg
Vitamin E3 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3.4 mcg
Choline15 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 309. The excerpt below is the record exactly as published.
Cranberry Sauce (Sauce aux Canneberges) 1 lb. cranberries. I 1 tea-cupful water
Cook this with the app: pantry check, scaling, and the assistant.