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Cherry Paste (French)
From Modern cookery, in all its branches, 1884
Serves 3
Presented as published in 1884. 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
689Calories
2 gProtein
175 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories689 kcal
Protein1.6 g
Carbohydrates175 g
Sugars172 g
Total Fat0.8 g
Sodium1.5 mg
Potassium351 mg
Calcium20 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C16 mg
Vitamin B60.1 mg
Water124 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 440. The excerpt below is the record exactly as published.
pound of cherries stoned and boiled to a dry paste, 5 oz. sugar. CIIERRY PASTE. (FRENCH.) Stone the cherries ; boil them gently in their own juice for thirty minutes ; press the whole through a sieve ; reduce it to a very dry paste ; then take it from the fire, and weigh it ; boil an equal proportion of sugar
Cook this with the app: pantry check, scaling, and the assistant.