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Cherry Acid
From The household cook book, 1902
Serves 3
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
516Calories
0 gProtein
134 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories516 kcal
Protein0 g
Carbohydrates134 g
Fiber0 g
Sugars134 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium5.8 mg
Calcium11 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 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 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 420. The excerpt below is the record exactly as published.
CHERRY ACID — Dissolve 8 oz. citric acid in 1 quart water; pour it on a bowl of cherries and let stand 6 or 8 hours; strain off the juice, pour it over another bowl of cherries and let stand the same time; strain, and to each pint of juice add 1 pint sugar
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