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Pickled Cherries
From The new practical housekeeping, 1890
Serves 2
If the fruit is nice, the pickles will be very handsome and are nice for garnishing.
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
624Calories
3 gProtein
145 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories624 kcal
Protein2.9 g
Carbohydrates145 g
Fiber0 g
Sugars139 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.8 mg
Potassium638 mg
Calcium49 mg
Iron0.4 mg
Magnesium36 mg
Phosphorus73 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water452 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 433. The excerpt below is the record exactly as published.
Pickled Cherries. — Leave stems on fine red, not too ripe, cherries, and for each quart take a pint vinegar and cup sugar
Cook this with the app: pantry check, scaling, and the assistant.