vegetarianvegangluten-freedairy-freenut-free
Cherry Jam
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
For sour cherries, use one pound of sugar to one pound of cherries.
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
- Take nice tart cherries
- twelve ounces of sugar
Method
Stem and stone cherries, boil with sugar until jellies, then put in jars.
Nutrition per serving
789Calories
1 gProtein
200 gCarbs
2 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 3. The excerpt below is the record exactly as published.
CHERRY JAM. Take nice tart cherries. Take one pound ol Stem and stone the fruit. For each pound of sugar to each pint of juice and boil as directed in pnlp take twelve ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.