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Cherries
From Magnet users cook book, 1920
Serves 3
Recipe by Mrs. Wm. Martin, Perth, Ontario.
Presented as published in 1920. 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
689Calories
2 gProtein
175 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories689 kcal
Protein1.6 g
Carbohydrates175 g
Fiber0 g
Sugars172 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium351 mg
Calcium20 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 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
Water133 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 68. The excerpt below is the record exactly as published.
CHERRIES. Wash and remove stems and pits, use a pound of sugar to ch pound of fruit, make a syrup of the sugar with the juice and a little ater;
Cook this with the app: pantry check, scaling, and the assistant.