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Preserved Cherries
From The new home cook book, 1896
Serves 3
Presented as published in 1896. 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
543Calories
2 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories543 kcal
Protein1.6 g
Carbohydrates137 g
Fiber0 g
Sugars134 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.2 mg
Potassium352 mg
Calcium27 mg
Iron0.2 mg
Magnesium21 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 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
Water361 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 103. The excerpt below is the record exactly as published.
PRESERVED CHERRIES. Jennie June. Stone the fruit, weigh it, and for every pound take three-quarters of a pound of sugar. First dissolve the sugar in water in the proportion of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.