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Pickled Cherries
From The new home cook book, 1896
Serves 9
Presented as published in 1896. 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
601Calories
3 gProtein
144 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein2.9 g
Carbohydrates144 g
Fiber1.7 g
Sugars136 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium8.9 mg
Potassium614 mg
Calcium68 mg
Iron0.9 mg
Magnesium39 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline0.8 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The new home cook book (1896), page 57. The excerpt below is the record exactly as published.
PICKLED CHERRIES. Five pounds of cherries, stoned or nol ; one quart of vinegar, two pounds of sugar, one-half ounce of cinna- mon ; one-half ounce of cloves, one-half ounce of mace; boil the sugar and vinegar and spices together, (grind the spices and tie them in a muslin bag,) and pour hot over the cherries. PICKLED PLUMS. Mrs. Meek. To seven pounds plums, four pounds sugar, two ounces stick cinnamon, two ounces cloves, one quart vinegar, add a little mace ; put in the jar first a layer of plums, then a layer of spices alternately ; scald the vinegar and sugar together ; pour it over the plums, repeat three times for plums (only once for cut apples and pears) ; the fourth time scald all together; put them into glass jars and they are ready for use. PICKLED APPLES. Mrs. Watson Thatcher. For one peck of sweet apples take three pounds of sugar, two quarts of vinegar, one-half ounce of cinna- mon
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