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Cherry Preserves
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
292Calories
0 gProtein
75 gCarbs
0 gFat
Full nutrition (23 nutrients)
Calories292 kcal
Protein0 g
Carbohydrates75 g
Fiber0 g
Sugars76 g
Total Fat0.2 g
Sodium0.8 mg
Potassium3 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water1.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 164. The excerpt below is the record exactly as published.
Cherry Preserves Take a basket of nice ripe cherries, stone, lay on platter after pits are removed; take all the juice that exudes; weigh and to each pound of cherries allow a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.