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Preserved Cherries—With Currants No. 3
From Fruit recipes, 1907
Serves 7
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
447Calories
7 gProtein
104 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories447 kcal
Protein7.2 g
Carbohydrates104 g
Sugars72 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.6 mg
Potassium1610 mg
Calcium135 mg
Iron2.5 mg
Magnesium94 mg
Phosphorus197 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin C288 mg
Vitamin A16 mcg
Vitamin E1.3 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Water532 g
Estimated from matched ingredients across 7 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.
PRESERVED CHERRIES—WITH CURRANTS No. 3 To eight pounds of cherries, stoned, add two pounds of stemmed currants
Cook this with the app: pantry check, scaling, and the assistant.