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Pickled Cherries
From The Institute cook book, 1913
Serves 3
The morello cherries are most satisfactory for pickling, and can be used in many places instead of maraschino cherries for decorating and flavoring.
Presented as published in 1913. 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
611Calories
0 gProtein
151 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories611 kcal
Protein0 g
Carbohydrates151 g
Fiber0 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.7 mg
Potassium6.2 mg
Calcium11 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus6.4 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 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
Water151 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 142. The excerpt below is the record exactly as published.
PICKLED CHERRIES Make a syrup in the proportion of one pound of sugar to one pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.