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Dried Cherries
From The new practical housekeeping, 1890
Serves 1
Pack in jars and paste paper over the top.
Presented as published in 1890. 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
629Calories
6 gProtein
152 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories629 kcal
Protein5.7 g
Carbohydrates152 g
Sugars139 g
Total Fat1.3 g
Sodium0.6 mg
Potassium1264 mg
Calcium68 mg
Iron0.6 mg
Magnesium67 mg
Phosphorus127 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin C57 mg
Vitamin B60.3 mg
Water451 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 263. The excerpt below is the record exactly as published.
Dried Cherriea. — Cherries may be put into a slow oven and thoroughly dried before thev begin to change color. Be careful that the oven is not too hot. 'they should then be taken out, tied in bunches and stowed away in a dry place. Nice cooked with sugar for winter dessert. Another method of drying is to stone them and put into a preserving kettle with plenty of su^ar, about five table- spoons to each quart
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