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Pickled Cherries
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
These are delicious served with roast meats.
Presented as published in 1907. 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
823Calories
0 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories823 kcal
Protein0.1 g
Carbohydrates202 g
Fiber0 g
Sugars202 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.8 mg
Potassium27 mg
Calcium17 mg
Iron0.2 mg
Magnesium4 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 176. The excerpt below is the record exactly as published.
PICKLED CHERRIES AND APPLES 25 & in hot water and rub off the fuzz with a clean towel, stick into each peach 2 whole cloves and drop them into the hot syrup to cook until tender. Do not crowd too many peaches in the syrup at one time. When the peaches are tender, put them in glass jars and cover with the boiling hot syrup and seal at once. — [Mrs. J. B., Kan. Pickled Cherries Fill a jar compactly with good, ripe cherries with the stems on, but be careful not to crush the cherries. Pour over them a syrup made by boiling together 1 cup vinegar and 1 cup sugar
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Cook this with the app: pantry check, scaling, and the assistant.