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Spiced Cherries

Name: Spiced Cherries
Yield: 15 servings
Ingredients: Nine pounds of fruit; four pounds of sugar; one pint of malt or cider vinegar; one-half ounce of cinnamon bark; one-half ounce of whole cloves

From The Hotel St. Francis cook book, 1919

Serves 15

Store in jars for later use.

Presented as published in 1919. 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

662Calories

3 gProtein

166 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories662 kcal

Protein2.9 g

Carbohydrates166 g

Fiber0.8 g

Sugars159 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium3.9 mg

Potassium642 mg

Calcium50 mg

Iron0.5 mg

Magnesium36 mg

Phosphorus65 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A0.2 mcg

Vitamin E0.1 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.3 mcg

Choline0.5 mg

Caffeine0 mg

Water224 g

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 179. The excerpt below is the record exactly as published.

Spiced cherries. Nine pounds of fruit, four pounds of sugar, one pint of malt or cider vinegar, one-half ounce of cinnamon bark, and one-half ounce of whole cloves

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