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Brandied Cherries
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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
517Calories
1 gProtein
131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories517 kcal
Protein1.2 g
Carbohydrates131 g
Fiber0 g
Sugars129 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.2 mg
Potassium265 mg
Calcium22 mg
Iron0.2 mg
Magnesium16 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 290. The excerpt below is the record exactly as published.
BRANDIED CHERRIES. Use perfectly sound, large, sweet cherries ; remove the ems, or clip them within an inch of the fruit ; put over the re in the preserving- kettle a pound of sugar and a quart of ater
Cook this with the app: pantry check, scaling, and the assistant.