vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brandied Cherries
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
508Calories
1 gProtein
131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein1.2 g
Carbohydrates131 g
Fiber2.4 g
Sugars128 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.2 mg
Potassium256 mg
Calcium23 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.5 mcg
Choline6.9 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 193. The excerpt below is the record exactly as published.
Brandied Cherries. ft Take large sweet cherries and remove the stems or clip them within an inch of the fruit. Put in porcelain kettle 1 pound granu- lated sugar, and 1 quart of water
Cook this with the app: pantry check, scaling, and the assistant.