Candied Cherries
From The universal cookery book, 1887
Ensure sugar is at boiling-point for proper coating.
Presented as published in 1887. 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
2066Calories
5 gProtein
525 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2066 kcal
Protein4.7 g
Carbohydrates525 g
Fiber0 g
Sugars516 g
Total Fat2.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.7 mg
Potassium1052 mg
Calcium60 mg
Iron0.7 mg
Magnesium56 mg
Phosphorus105 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water378 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 82. The excerpt below is the record exactly as published.
CANDIED CHERRIES. 209 cheese, to which may be added a very little minced parsley. — Puddings and Dainty Desserts : Thomas J. Murrey. White , Stokes, & Allen, Pubs. Candied Cherries. Choose a pound of perfectly sound, ripe cherries (cost ten cents), with the stalks and an occasional leaf attached ; wipe them with a clean, dry, soft cloth ; dip the leaves and stems, but not the fruit, into boil- ing vinegar, and set them, with the cherries upward, in a cardboard perforated with holes to admit the stems, until the vinegar dries. Meantime, boil a pound of loaf-sugar (cost about fifteen cents) with a teaspoonful of cold water
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