Kirschen-Kaltschale
From National viands à la mode, 1895
Presented as published in 1895. 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
384Calories
6 gProtein
95 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories384 kcal
Protein6.3 g
Carbohydrates95 g
Fiber11 g
Sugars64 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium51 mg
Potassium1057 mg
Calcium115 mg
Iron5.9 mg
Magnesium78 mg
Phosphorus146 mg
Zinc0.6 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K74 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1281 g
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.
Kirschen-Kaltschale Cherry Fruit Salad Remove the stones and stalks of two pounds of small sour cherries which are quite ripe and mash a handful of the ripest ones, crack the stones and pound the kernels in a mortar, and put all the cherries with the mashed ones in a pint of water and half a pound of sugar ; cover, and set the jar in a saucepan of water ; boil till the cherries are quite soft, then set the jar in a cool place till next day. Rub through a strainer ; add equal quantities of wine and water, with sugar to taste, so as to form a smooth syrup ; make some light paste
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.