vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherries (Canned)
From The Ideal cook book, 1899
Serves 2
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
596Calories
2 gProtein
150 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories596 kcal
Protein2.4 g
Carbohydrates150 g
Fiber0 g
Sugars145 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.5 mg
Potassium526 mg
Calcium34 mg
Iron0.3 mg
Magnesium30 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 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
Water364 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 135. The excerpt below is the record exactly as published.
34 lb. of sugar. Put berries and sugar into a large flat dish and allow te — stand about four hours, then draw off the juice and put inte preserving pan and allow to come to a boil, removing thescum | CANNED Fruits, Erc. 237 as it rises, then put in the berries and let them come to a boil. Put into warm bottles and seal quickly. 839. Cherries (canned)—Ingredients—To every 1 lb. of fruit 14 Ib: . of sugar, 3 gills of water
Cook this with the app: pantry check, scaling, and the assistant.