vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
A Cream of Cherries
From The national course in home economics, 1917
Serves 3
The juice must be poured in a little at a time, or it will curdle.
Presented as published in 1917. 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
660Calories
5 gProtein
100 gCarbs
28 gFat
Full nutrition (25 nutrients)
Calories660 kcal
Protein4.5 g
Carbohydrates100 g
Sugars92 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Cholesterol80 mg
Sodium17 mg
Potassium498 mg
Calcium71 mg
Iron0.2 mg
Magnesium27 mg
Phosphorus87 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C19 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water204 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 292. The excerpt below is the record exactly as published.
A CREAH OF CHERRIES. A quart of cherries broken with a spoon but not enough to make the pits escape, can be left to stand in a cold place after pouring a cupful of sugar over them. Strain off all the juice, sweeten it, and beat one-half pint of cream and the white of an egg
Cook this with the app: pantry check, scaling, and the assistant.