Cherry Cream
From The Raleigh cook book, 1907
Presented as published in 1907. 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
5971Calories
67 gProtein
588 gCarbs
382 gFat
Full nutrition (34 nutrients)
Calories5971 kcal
Protein67 g
Carbohydrates588 g
Fiber6.4 g
Sugars550 g
Total Fat382 g
Saturated Fat218 g
Monounsaturated Fat79 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol1140 mg
Sodium761 mg
Potassium3151 mg
Calcium2484 mg
Iron1.1 mg
Magnesium239 mg
Phosphorus2017 mg
Zinc8.8 mg
Copper0.3 mg
Manganese0 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A472 mcg
Vitamin E0.8 mg
Vitamin K26 mcg
Vitamin B61.2 mg
Vitamin B127.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2 mg
Niacin (B3)2.1 mg
Folate0 mcg
Choline269 mg
Caffeine0 mg
Water1948 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 36. The excerpt below is the record exactly as published.
Cherry Cream.—1% quarts milk; 1 quart thick cream; 1 heaping cup Maraschino cherries, cut in halves; 2 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.