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Dried Cherries
From Modern cookery, in all its branches, 1884
Serves 14
These cherries are generally preferred to those dried with a larger proportion of sugar.
Presented as published in 1884. 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
682Calories
3 gProtein
171 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories682 kcal
Protein2.7 g
Carbohydrates171 g
Sugars165 g
Total Fat0.9 g
Sodium1.3 mg
Potassium599 mg
Calcium33 mg
Iron0.3 mg
Magnesium32 mg
Phosphorus60 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin C27 mg
Vitamin B60.1 mg
Water213 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 439. The excerpt below is the record exactly as published.
DRIED CHERRIES. (, Superior Receipt .) To each pound of cherries weighed after they are stoned, add eight ounces of good sugar, and boil them very softly for ten minutes : pour them into a large bowl or pan, and leave them for two days in the syrup ; then simmer them again for ten minutes, and set them by in it for two or three days ; drain them slightly, and dry them very slowly, as directed in the previous receipts. Keep them in jars or tin canisters, when done. These cherries are generally preferred to such as are dried with a larger proportion of sugar ; but when the taste is in favour of the latter, from twelve to sixteen ounces can be allowed to the pound of fruit, which may then be potted in the syrup and dried at any tune ; though we think the flavour of the cherries is better preserved when this is done within a fortnight of their being boiled. Cherries, stoned, 8 lbs. ; sugar, 4 lbs.
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