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Preserved Cherries
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. C. A. Armstrong, Oaklawn, III.
Presented as published in 1912. 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
532Calories
2 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories532 kcal
Protein1.6 g
Carbohydrates137 g
Fiber2.7 g
Sugars129 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium264 mg
Calcium30 mg
Iron1.5 mg
Magnesium20 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 346. The excerpt below is the record exactly as published.
PRESERVED CHERRIES.— To each lb. of stoned cherries use ^ lb. sugar and Yz pt. of water
Cook this with the app: pantry check, scaling, and the assistant.