Ten Minute Cranberry Sauce
From The Williamston cook book, 1950
Mrs. A. R. Dunning.
Presented as published in 1950. 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
1080Calories
5 gProtein
272 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1080 kcal
Protein5 g
Carbohydrates272 g
Fiber13 g
Sugars213 g
Total Fat2.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium545 mg
Potassium295 mg
Calcium176 mg
Iron17 mg
Magnesium32 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A8.5 mcg
Vitamin E3.8 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate67 mcg
Choline22 mg
Caffeine0 mg
Water440 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 29. The excerpt below is the record exactly as published.
TEN MINUTE CRANBERRY SAUCE 2 cups cranberries - 1 cup sugar 1 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.