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Cherry Preserves
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. 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
19Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories19 kcal
Protein0 g
Carbohydrates4.8 g
Sugars4.8 g
Total Fat0 g
Sodium0 mg
Potassium2.4 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Vitamin B60 mg
Water0.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 80. The excerpt below is the record exactly as published.
CHERRY PRESERVES. Choose sour ones, seed carefully, allow an amount of sugar equal to the fruit, take half the sugar
Cook this with the app: pantry check, scaling, and the assistant.