vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canned Cherry Salad
From The New century cook book, 1899
Serves 3
Mrs. H. E. Ford.
Presented as published in 1899. 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
716Calories
5 gProtein
174 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories716 kcal
Protein4.9 g
Carbohydrates174 g
Fiber2.2 g
Sugars100 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium359 mg
Potassium571 mg
Calcium140 mg
Iron12 mg
Magnesium38 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate45 mcg
Choline4.7 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 54. The excerpt below is the record exactly as published.
Canned Cherry Salad. One and a half pounds of cherries, one cup of tapioca, one cup of sugar, cover the tapioca with cold water and cook over night; in the morning put it on the fire with one pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.