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Cherries to Preserve (another way)

Name: Cherries to Preserve (another way)
Yield: 4 servings
Ingredients: as much fruit; as much sugar as there is fruit; a cupful of red currant juice; a quarter of a pound of sugar for every pound of fruit

From Cassell's dictionary of cookery, 1892

Serves 4

Time to boil is about half an hour.

Presented as published in 1892. 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

660Calories

2 gProtein

168 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories660 kcal

Protein2 g

Carbohydrates168 g

Fiber2.6 g

Sugars162 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium2 mg

Potassium433 mg

Calcium36 mg

Iron0.8 mg

Magnesium22 mg

Phosphorus53 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C37 mg

Vitamin A1.2 mcg

Vitamin E0.1 mg

Vitamin K6.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate4.9 mcg

Choline4.7 mg

Caffeine0 mg

Water145 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 347. The excerpt below is the record exactly as published.

Cherries, To Preserve (another way). — Choose sound, ripe cherries, remove the stones, and weigh out as much sugar as there is fruit. Put some of the sugar at the bottom of the preserving-pan, place a layer of cheiTies on it, and repeat this until the pan is nearly three-parts full. Put the pan on the fire, and add a cupful of red currant juice, and a quarter of a pound of sugar for every pound of fruit

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