Pickled Cherries

Name: Pickled Cherries
Ingredients: Five pounds of cherries, stoned or not; one quart of vinegar; two pounds of sugar; one-half ounce of cinnamon; one-half ounce of cloves; one-half ounce of mace

From The Common sense recipe book, 1898

Presented as published in 1898. 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

5417Calories

25 gProtein

1301 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories5417 kcal

Protein25 g

Carbohydrates1301 g

Fiber8 g

Sugars1232 g

Total Fat14 g

Saturated Fat1.9 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium311 mg

Potassium5508 mg

Calcium471 mg

Iron6.8 mg

Magnesium353 mg

Phosphorus603 mg

Zinc2.3 mg

Copper2.1 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C239 mg

Vitamin A6.9 mcg

Vitamin E1.3 mg

Vitamin K20 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate15 mcg

Choline5.9 mg

Caffeine0 mg

Water2773 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 53. The excerpt below is the record exactly as published.

Five pounds of cherries, stoned or not; 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.