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Cherry Preserves
From Farm and home cook book and housekeeper's assistant, 1907
Serves 10
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
179Calories
0 gProtein
46 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories179 kcal
Protein0.1 g
Carbohydrates46 g
Fiber0.3 g
Sugars46 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium20 mg
Calcium3.3 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus2.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline0.5 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 148. The excerpt below is the record exactly as published.
Cherry Preserves Wash the cherries thoroughly at least 3 times, then drain well and weigh. To each lb cherries allow 1 lb sugar and boil until most of the cherries have broken to pieces. If liked, add 1 sliced lemon (seeds discarded)
Cook this with the app: pantry check, scaling, and the assistant.