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Cherry Preserves
From Buckeye cookery, 1892
Serves 3
Recipe attributed to Mrs. J. M. Southard.
Presented as published in 1892. 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
646Calories
1 gProtein
166 gCarbs
1 gFat
Full nutrition (23 nutrients)
Calories646 kcal
Protein1 g
Carbohydrates166 g
Fiber1.8 g
Sugars161 g
Total Fat0.8 g
Sodium7.6 mg
Potassium177 mg
Calcium18 mg
Iron1 mg
Magnesium13 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0.5 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Water134 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 137. The excerpt below is the record exactly as published.
Cumrry PRESERVES. Choose sour ones—the early Richmond is good—seed all very carefully, allow an amount of sugar equal to the fruit
Cook this with the app: pantry check, scaling, and the assistant.