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Cherry Syrup
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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
711Calories
2 gProtein
180 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories711 kcal
Protein1.9 g
Carbohydrates180 g
Sugars176 g
Total Fat0.8 g
Sodium1.5 mg
Potassium424 mg
Calcium24 mg
Iron0.3 mg
Magnesium23 mg
Phosphorus42 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C19 mg
Vitamin B60.1 mg
Water150 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 623. The excerpt below is the record exactly as published.
Cherry Syrup ( Sirop de Cerises) Select nice ripe cherries, put in a stone mortar and mash, let stand until the following day. Press all the juice out, add an equal quantity of water. To each quart of this add one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.