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Crystallized Cherries
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
25Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (23 nutrients)
Calories25 kcal
Protein0 g
Carbohydrates6.4 g
Fiber0 g
Sugars6.4 g
Total Fat0 g
Sodium0.1 mg
Potassium2.4 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water1.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 342. The excerpt below is the record exactly as published.
CRYSTALLIZED CHERRIES.— Prepare the sugar and bring it to the " hard ball " degree as directed for crystallized popcorn, and then pour it over some fine ripe cherries
Cook this with the app: pantry check, scaling, and the assistant.