Cherries in Brandy
From The "Queen" cookery books: Pickles and Preserves, 1902
A clove or two may be added to each bottle.
Presented as published in 1902. 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
4520Calories
0 gProtein
904 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories4520 kcal
Protein0 g
Carbohydrates904 g
Fiber0 g
Sugars905 g
Total Fat2.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium27 mg
Calcium9.1 mg
Iron0.6 mg
Magnesium2.7 mg
Phosphorus18 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol148 g
Water296 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.
Cherries in Brandy. — Choose large, well coloured, CANNING AND BOTTLING. 31 perfect, and not over-ripe fruit, cut the stalks half an inch from the fruit, and then arrange the latter in wide-mouthed bottles. Now dissolve good cane loaf sugar, broken small, in brandy, using a pint of brandy for every 21b. of sugar
Cook this with the app: pantry check, scaling, and the assistant.