vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherry Nectar
From The national course in home economics, 1917
Serves 5
Lida M. Smith
Presented as published in 1917. 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
504Calories
2 gProtein
126 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories504 kcal
Protein2.3 g
Carbohydrates126 g
Fiber0 g
Sugars121 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.6 mg
Potassium509 mg
Calcium34 mg
Iron0.3 mg
Magnesium29 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 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
Water370 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 247. The excerpt below is the record exactly as published.
CHERRY NECTAR. Take two quarts of cherries, stone and boil for one-half hour in a quart of water. Strain and boil the juice with one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.