Candied Cherries

Name: Candied Cherries
Ingredients: Stone and weigh the cherries.; Allow to each pound one pound of granulated sugar.; Put the sugar in a porcelain-lined kettle; add half a cupful of water.

From My best 250 recipes, 1907

This recipe will answer for candying all kinds of fruit.

Presented as published in 1907. 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

Sodium8.1 mg

Potassium1054 mg

Calcium64 mg

Iron0.7 mg

Magnesium57 mg

Phosphorus105 mg

Zinc0.3 mg

Copper0.4 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

Water491 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 18. The excerpt below is the record exactly as published.

CANDIED CHERRIES Stone and weigh the cherries. Allow to each pound one pound of granulated sugar. Put the sugar in a porcelain-lined kettle; add half a cup- ful of wate

Cook this with the app: pantry check, scaling, and the assistant.