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Cherries, Pickled

Name: Cherries, Pickled
Yield: 2 servings
Ingredients: To every pound of cherries; allow lb. of loaf sugar; half a pint of cider vinegar; oz. each of powdered cinnamon; mixed whole cloves; and allspice; and a few blades of mace

From Harper's cook book encyclopædia, 1902

Serves 2

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

792Calories

5 gProtein

188 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories792 kcal

Protein5.5 g

Carbohydrates188 g

Fiber18 g

Sugars146 g

Total Fat8.1 g

Saturated Fat2.2 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol0 mg

Sodium69 mg

Potassium1022 mg

Calcium394 mg

Iron6.1 mg

Magnesium118 mg

Phosphorus116 mg

Zinc1.2 mg

Copper0.7 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C32 mg

Vitamin A12 mcg

Vitamin E1.6 mg

Vitamin K25 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate19 mcg

Choline6.9 mg

Caffeine0 mg

Water304 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 267. The excerpt below is the record exactly as published.

Cherries, Pickled. — To every pound of cherries allow lb. of loaf sugar, half a pint of cider vinegar, oz. each of powdered cinnamon, mixed whole cloves, and allspice, and a few blades of mace

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