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Cherry Pickles
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
824Calories
0 gProtein
202 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories824 kcal
Protein0.1 g
Carbohydrates202 g
Fiber1.1 g
Sugars201 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium9.9 mg
Potassium26 mg
Calcium37 mg
Iron0.4 mg
Magnesium6.6 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.6 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 73. The excerpt below is the record exactly as published.
CHERRY PICKLES— Stem, but do not pit, large ripe cher- ries. Put into a jar and cover with a sirup made from two cups of sugar, two cups of vinegar and a rounding teaspoon each of ground clove
Cook this with the app: pantry check, scaling, and the assistant.