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Cherry Preserve, Sun-cooked
From The Rural cook book, 1907
Serves 2
Strawberries cooked the same way have all the rich fragrance of the fresh fruit.
Presented as published in 1907. 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
815Calories
2 gProtein
206 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories815 kcal
Protein2.4 g
Carbohydrates206 g
Sugars201 g
Total Fat1 g
Sodium1.7 mg
Potassium525 mg
Calcium30 mg
Iron0.3 mg
Magnesium28 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin C24 mg
Vitamin B60.1 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 95. The excerpt below is the record exactly as published.
Cherry Preserve, Sun-cooked. — Pit the cherries, which must be perfect ripe fruit, weigh, and put in a preserving kettle, allowing three-quarters of a pound of sugar to each pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.