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Pickled Cherries (Cooked)
From Fruit recipes, 1907
Serves 4
Presented as published in 1907. 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
607Calories
2 gProtein
150 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories607 kcal
Protein2.4 g
Carbohydrates150 g
Fiber0 g
Sugars145 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium525 mg
Calcium33 mg
Iron0.3 mg
Magnesium28 mg
Phosphorus55 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 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
Water243 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 38. The excerpt below is the record exactly as published.
PICKLED CHERRIES (Cooked) To two pounds of cherries allow one pound of sugar and one-half pint vinegar
Cook this with the app: pantry check, scaling, and the assistant.