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Cherries à l'Allemande

Name: Cherries à l'Allemande
Yield: 10 servings
Ingredients: Take five Ibs. of Morella cherries; add thereto three cloves; a fragment of cinnamon; some grated nutmeg; a sprig of tarragon; Pour over the cherries two quarts of vinegar; boiled with one-half lb. of brown sugar

From A guide to modern cookery, 1909

Serves 10

Presented as published in 1909. 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

139Calories

0 gProtein

25 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories139 kcal

Protein0.3 g

Carbohydrates25 g

Fiber1.3 g

Sugars22 g

Total Fat1.1 g

Saturated Fat0.7 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium15 mg

Potassium62 mg

Calcium50 mg

Iron0.5 mg

Magnesium13 mg

Phosphorus16 mg

Zinc0.1 mg

Copper0.1 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A1.1 mcg

Vitamin E0.1 mg

Vitamin K2.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate2.8 mcg

Choline1.4 mg

Caffeine0 mg

Water182 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 90. The excerpt below is the record exactly as published.

CHERRIES A L’ALLEMANDE Take five Ibs. of Morella cherries, put them into a bottle, as in the case of cherry brandy, and add thereto three cloves, a HORS-D’GEUVRES 149 fragment of cinnamon, some grated nutmeg, and a sprig of tarragon. Pour over the cherries two quarts of vinegar, boiled with one-half lb. of brown sugar

Cook this with the app: pantry check, scaling, and the assistant.