Cherry Pickles
From Use and preparation of food, 1919
Presented as published in 1919. 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
1161Calories
6 gProtein
289 gCarbs
2 gFat
Full nutrition (17 nutrients)
Calories1161 kcal
Protein5.7 g
Carbohydrates289 g
Sugars277 g
Total Fat1.7 g
Sodium2 mg
Potassium1266 mg
Calcium70 mg
Iron0.7 mg
Magnesium67 mg
Phosphorus127 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin C57 mg
Vitamin B60.3 mg
Water451 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 122. The excerpt below is the record exactly as published.
CHERRY PICKLES. Seed the cherries. Let stand overnight with cup of sugar to each quart of cherries
Cook this with the app: pantry check, scaling, and the assistant.