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Canned Cherries
From The Institute cook book, 1913
Serves 11
Presented as published in 1913. 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
633Calories
3 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories633 kcal
Protein3.1 g
Carbohydrates158 g
Fiber0 g
Sugars151 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.7 mg
Potassium691 mg
Calcium39 mg
Iron0.4 mg
Magnesium37 mg
Phosphorus69 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 138. The excerpt below is the record exactly as published.
CANNED CHERRIES 6 quarts cherries 3 pints sugar 1/2 pint water
Cook this with the app: pantry check, scaling, and the assistant.