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Candied Cherries
From The encyclopædia of practical cookery, 1890
Serves 4
Alternatively, gather Cherries before ripe, stone, prick, and pour clarified sugar over them.
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
550Calories
2 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories550 kcal
Protein2.3 g
Carbohydrates141 g
Fiber3.6 g
Sugars132 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.7 mg
Potassium395 mg
Calcium39 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A145 mcg
Vitamin E0.2 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate18 mcg
Choline14 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 275. The excerpt below is the record exactly as published.
Candied Cherries. — (1) Take the stalks from 21b. of ripe red Cherries — the larger the Cherries are the better. Stone them, getting the stone out at the stem end of the Cherry, breaking the fruit as little as possible. Put lib. of loaf sugar over the fire with a teacupful of water
Cook this with the app: pantry check, scaling, and the assistant.