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Jellied Cherries
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
185Calories
16 gProtein
8 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories185 kcal
Protein16 g
Carbohydrates7.8 g
Fiber0.2 g
Sugars5.1 g
Total Fat11 g
Saturated Fat6.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Cholesterol36 mg
Sodium36 mg
Potassium99 mg
Calcium60 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1.5 mg
Vitamin A100 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.5 mcg
Choline15 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 79. The excerpt below is the record exactly as published.
JELLIED CHERRIES Red cherries, 1 can, Gelatin, 2 tablespoons. Whipped cream
Cook this with the app: pantry check, scaling, and the assistant.