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Pickled Cherries
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
702Calories
10 gProtein
115 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories702 kcal
Protein9.7 g
Carbohydrates115 g
Fiber25 g
Sugars51 g
Total Fat29 g
Saturated Fat8.3 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat4.4 g
Omega-30.2 g
Cholesterol0 mg
Sodium146 mg
Potassium1287 mg
Calcium420 mg
Iron14 mg
Magnesium234 mg
Phosphorus182 mg
Zinc2.6 mg
Copper2.2 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A32 mcg
Vitamin E2.6 mg
Vitamin K43 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate65 mcg
Choline11 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 120. The excerpt below is the record exactly as published.
PICKLED CHERRIES. Select sound, large cherries, as large as you can get them; to every quart of cherries allow a large cupful of vinegar, two tablespoonfuls of sugar, a dozen whole cloves, and half a dozen blades of mace
Cook this with the app: pantry check, scaling, and the assistant.