vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sour Cherry Preserve
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Store in a cool, dark, and dry place.
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
915Calories
1 gProtein
236 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories915 kcal
Protein0.6 g
Carbohydrates236 g
Fiber0 g
Sugars235 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7 mg
Potassium143 mg
Calcium13 mg
Iron0.2 mg
Magnesium9.1 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 148. The excerpt below is the record exactly as published.
Sour Cherry Preserve For each lb carefully selected cherries, allow 1 lb sugar. Put the sugar in a perserving kettle and add 1 small cup cold water to every lb sugar and boil until the syrup is transparent, taking care not to let it scorch or burn, and skimming off all skum that rises to the surface. After this put in the cherries and let them boil for 15 minutes
Cook this with the app: pantry check, scaling, and the assistant.