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Brandied Cherries
From The encyclopædia of practical cookery, 1890
Serves 3
Ensure Cherries are sound and large.
Presented as published in 1890. 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
584Calories
0 gProtein
151 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories584 kcal
Protein0 g
Carbohydrates151 g
Fiber0 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium12 mg
Calcium11 mg
Iron0.1 mg
Magnesium3.9 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 274. The excerpt below is the record exactly as published.
Brandied Cherries. — The Cherrios must bo perfectly sound, and ought also to be large and sweet ; either take the stalks off or else clip them within lin. of the fruit. Put into a preserving- pan lib. of sugar with lqt. of water, let it boil till it is quite clear, taking off any scum that may rise ; then scald the Cherries in this for about two-minutes-and-a-half, but not long enough to break the skins. Take them carefully out of this syrup and spread on plates to cool. Then make the syrup to cover the Cherries. To every breakfast-cupful of water, or the thin syrup in which the Cherries were scalded, add lib. of sugar
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Cook this with the app: pantry check, scaling, and the assistant.