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Cherry Preserves
From The new Annie Dennis cook book, 1905
Serves 10
Presented as published in 1905. 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
121Calories
2 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories121 kcal
Protein1.7 g
Carbohydrates28 g
Fiber0 g
Sugars24 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium379 mg
Calcium21 mg
Iron0.2 mg
Magnesium20 mg
Phosphorus38 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 9. The excerpt below is the record exactly as published.
three quarts of cherries ; put in a vessel with one teacupful of water. Add half the weight of the fruit in sugar, and boil until the cherries are tender. Then add the same amount of sugar ; boil half an hour
Cook this with the app: pantry check, scaling, and the assistant.