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Cherry Syrup
From The art of German cooking and baking, 1922
Serves 4
Presented as published in 1922. 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
223Calories
0 gProtein
58 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories223 kcal
Protein0.1 g
Carbohydrates58 g
Fiber0.7 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.7 mg
Potassium11 mg
Calcium13 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water1.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 168. The excerpt below is the record exactly as published.
CHERRY SYRUP. 1 pt. of cherries A little fine oil % lb. of sugar 1 stick of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.