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Pickled Cherries
From The household (of the Detroit free press), 1886
Serves 9
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 475. The excerpt below is the record exactly as published.
PICKLED CHERRIES. Five pounds of cherries, stoned — leave a few pits for flavoring ; one quart of vinegar, two pounds of sugar, one-half ounce of cinnamon, one- half ounce of cloves, one-half ounce of mace
Cook this with the app: pantry check, scaling, and the assistant.