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Sauce aux Airelles rouge
From The new century cookery book, 1901
Serves 2
Accompanies roast turkey.
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
541Calories
1 gProtein
140 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein1.1 g
Carbohydrates140 g
Fiber8.2 g
Sugars123 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.2 mg
Potassium188 mg
Calcium23 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A6.8 mcg
Vitamin E3 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline13 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 136. The excerpt below is the record exactly as published.
Sauce aux Airelles rouge (Cranberry Sauce, served with Boast Turkey or Fowl.) — 1 lb. cranberries, § lb. sugar, a pinch soda, a teaspoonf ul lemon-juice, f pint water
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