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Cherry Syrup
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
This syrup is delicious with hot cakes, or for flavoring puddings, sauces, ice cream, etc.
Presented as published in 1907. 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
727Calories
0 gProtein
186 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories727 kcal
Protein0.4 g
Carbohydrates186 g
Fiber0 g
Sugars185 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.4 mg
Potassium202 mg
Calcium19 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 135. The excerpt below is the record exactly as published.
Cherry Syrup Boil ripe cherries with a very little water, and when soft, strain through a jelly bag. For each qt juice allow 3 lbs sugar. Put the sugar on with freshly boiled water, allowing 1 pt •water
Cook this with the app: pantry check, scaling, and the assistant.