vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Preserved Cherries

Name: Preserved Cherries
Yield: 3 servings
Ingredients: fine, large sour cherries; an equal weight of white sugar; a teacupful of water for each pound

From Temperance cook book, 1887

Serves 3

Sweet cherries are improved by adding a pint of red currant juice and half a pound of sugar for four pounds of cherries.

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

646Calories

1 gProtein

166 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories646 kcal

Protein1 g

Carbohydrates166 g

Fiber1.8 g

Sugars161 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium9.9 mg

Potassium178 mg

Calcium21 mg

Iron1 mg

Magnesium13 mg

Phosphorus24 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K12 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water212 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 137. The excerpt below is the record exactly as published.

PRESERVED CHERRIES. Take fine, large sour cherries, not very ripe; take out the stems and the s(ones, save whatever juice runs from them. Take an equal weight of white sugar, make the syrup of a teacupful of water for each pound

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