Pickled Cherries

Name: Pickled Cherries
Ingredients: large cherries, stemmed but not stoned; a pint of vinegar; four tablespoonfuls of white sugar; twelve whole cloves; twelve whole allspice; six blades of mace; some stick cinnamon

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

This quantity is suitable for two quarts of cherries.

Presented as published in 1904. 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

1234Calories

15 gProtein

272 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1234 kcal

Protein15 g

Carbohydrates272 g

Fiber22 g

Sugars204 g

Total Fat11 g

Saturated Fat2.5 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.3 g

Omega-30.4 g

Cholesterol0 mg

Sodium181 mg

Potassium3210 mg

Calcium583 mg

Iron8.8 mg

Magnesium301 mg

Phosphorus343 mg

Zinc2.2 mg

Copper1 mg

Manganese37 mg

Vitamin D0 mcg

Vitamin C117 mg

Vitamin A6.4 mcg

Vitamin E5.3 mg

Vitamin K85 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate17 mcg

Choline22 mg

Caffeine0 mg

Water1362 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 33. The excerpt below is the record exactly as published.

large cherries, stemmed but not stoned. Boil to- gether for ten minutes a pint of vinegar, four tablespoonfuls of white sugar, twelve whole cloves, twelve whole allspice, six blades of mace and some stick cinnamon

Cook this with the app: pantry check, scaling, and the assistant.