Cherries (Stewed)
From The Apsley cookery book, 1905
Presented as published in 1905. 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
845Calories
3 gProtein
217 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories845 kcal
Protein3.1 g
Carbohydrates217 g
Fiber5.4 g
Sugars201 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium526 mg
Calcium55 mg
Iron3 mg
Magnesium38 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K37 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water519 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 55. The excerpt below is the record exactly as published.
Cherries (Stewed). Ingi'edients . One pound o cooking Cherries. | A quarter of a pint of Water. Six ounces of Sugar
Cook this with the app: pantry check, scaling, and the assistant.