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Cherries Stewed
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
Sodium2.9 mg
Potassium524 mg
Calcium31 mg
Iron0.3 mg
Magnesium28 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
Water246 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 97. The excerpt below is the record exactly as published.
Cherries Stewed. Remove the stalks and imper¬ fect cherries, rinse them in water and place them in an enamelled stew-pan with half a pound of sugar, and a quarter of a pint of water to each pound of cherries
Cook this with the app: pantry check, scaling, and the assistant.