Captain Henry's Pickled Cherries
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
1742Calories
3 gProtein
445 gCarbs
2 gFat
Full nutrition (17 nutrients)
Calories1742 kcal
Protein2.9 g
Carbohydrates445 g
Sugars440 g
Total Fat1.8 g
Sodium4 mg
Potassium639 mg
Calcium38 mg
Iron0.5 mg
Magnesium34 mg
Phosphorus64 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin C29 mg
Vitamin B60.1 mg
Water226 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 26. The excerpt below is the record exactly as published.
Captain Henry's Pickled Cherries (From A- Way Down South) Pit cherries, place in a large crock and cover with weak vinegar; let stand eight days, stirring twice each day. On the ninth day remove from the vinegar and drain. To each pint of cherries add one pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.