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Cherry Syrup
From Twentieth century home cook book, 1905
Serves 11
A syrup may be prepared from any fruit.
Presented as published in 1905. 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
651Calories
3 gProtein
163 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories651 kcal
Protein2.6 g
Carbohydrates163 g
Fiber0 g
Sugars158 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.5 mg
Potassium572 mg
Calcium34 mg
Iron0.3 mg
Magnesium31 mg
Phosphorus57 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 29. The excerpt below is the record exactly as published.
Take six pounds of cherries, and bruise them ; pour on a pint and a half of hot water, and boil for fifteen minutes ; strain through a flannel bag, and add three pounds of sugar; boil half an hour or more, or until the liquid will sink to the bottom of a cup of water
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