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Cherry Sirup
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Use for flavoring pudding-sauces, and in summer mix it with iced water as a cooling drink.
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
676Calories
2 gProtein
174 gCarbs
1 gFat
Full nutrition (23 nutrients)
Calories676 kcal
Protein1.5 g
Carbohydrates174 g
Fiber2.7 g
Sugars167 g
Total Fat1 g
Sodium10 mg
Potassium261 mg
Calcium26 mg
Iron1.5 mg
Magnesium18 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0.7 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Water198 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 304. The excerpt below is the record exactly as published.
CHERRY SIRUP. Crush ripe cherries in a mortar, breaking the stones, and then squeeze them in a cloth to extract all their juice ; with each quart of juice mix a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.