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Candied Cherries
From The new practical housekeeping, 1890
Serves 10
Enough for two quarts cherries.
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
349Calories
0 gProtein
90 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories349 kcal
Protein0 g
Carbohydrates90 g
Fiber0 g
Sugars91 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium2.1 mg
Calcium1.6 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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
Water24 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 260. The excerpt below is the record exactly as published.
Candied Cherries. — Make a syrup of two pounds loaf sugar and one cup water and boil until thick enough to "pull," as for can- dy. Remove to side of range, and stir until it shows signs of gran- ulating, and it is well to stir frequently while cooking, to secure this end. When there are grains oi* crystals on the spoon, drop in carefully stoned cherries
Cook this with the app: pantry check, scaling, and the assistant.