vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Candied Cherries
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
270Calories
1 gProtein
19 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories270 kcal
Protein1.2 g
Carbohydrates19 g
Fiber0.3 g
Sugars16 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium28 mg
Potassium69 mg
Calcium39 mg
Iron0 mg
Magnesium4.4 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.4 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 54. The excerpt below is the record exactly as published.
Candied cherries, 14 cup. Almond extract, 1 teaspoon. Vanilla extract, 1 teaspoon. Soak cherries in the almond and vanilla extracts for 1 hour, stirring occasionally, then cut in pieces. Chop nut meats and cut marshmallows in small pieces. Whip cream, add sugar
Cook this with the app: pantry check, scaling, and the assistant.