vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherry Preserves
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
689Calories
2 gProtein
175 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories689 kcal
Protein1.6 g
Carbohydrates175 g
Sugars172 g
Total Fat0.8 g
Sodium1.5 mg
Potassium351 mg
Calcium20 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C16 mg
Vitamin B60.1 mg
Water124 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 289. The excerpt below is the record exactly as published.
CHERRY PRESERVES. The Morello cherry, and the large red variety ordinarily used for pies, make the best preserves. Choose fine, sound fruit, as large as possible, reserving the smaller fruit for mar- malade. Stem the cherries, and stone the fruit without bruising it ; this is not difficult if a quill is squarely cut off, and pushed evenly through the cherries from the stem end, thus punching out the stones. All the juice from the fruit should be saved. After the fruit is stoned, weigh it, and allow an equal quantity of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.