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Candied Cherries
From The Rural cook book, 1907
Serves 3
Pack in glass or boxes with waxed paper between layers.
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
689Calories
2 gProtein
175 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories689 kcal
Protein1.6 g
Carbohydrates175 g
Sugars172 g
Total Fat0.8 g
Sodium1.5 mg
Potassium351 mg
Calcium20 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C16 mg
Vitamin B60.1 mg
Water124 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 114. The excerpt below is the record exactly as published.
large, sound cherries and cut off the stem to avoid tear- ing the fruit. Wipe with a soft cloth. Weigh the cherries and then weigh out an equal amount of fine sugar
Cook this with the app: pantry check, scaling, and the assistant.