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Cherry Paste
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
416Calories
5 gProtein
98 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories416 kcal
Protein4.7 g
Carbohydrates98 g
Sugars88 g
Total Fat1 g
Sodium0.3 mg
Potassium1044 mg
Calcium56 mg
Iron0.5 mg
Magnesium55 mg
Phosphorus105 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin C47 mg
Vitamin B60.2 mg
Water373 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 288. The excerpt below is the record exactly as published.
Cherry Paste.— Remove the stalks from some good Cherries, and put them in a preserving-pan with a little water. Let it boil — stirring well — for a few minutes, then pass the fruit through a fine wire sieve, rubbing it with a spoon. Weigh this puree, take its equal weight of caster sugar
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