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Spiced Cherries
From The household cook book, 1902
Serves 9
Presented as published in 1902. 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
564Calories
1 gProtein
137 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein0.9 g
Carbohydrates137 g
Fiber0.8 g
Sugars131 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium425 mg
Calcium55 mg
Iron1.4 mg
Magnesium33 mg
Phosphorus49 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline0.4 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 405. The excerpt below is the record exactly as published.
SPICED CHERRIES— Boil together 2 pints vinegar, 2 lbs. sugar, and, tied in a bag, -| oz. each of cinnamon, cloves and mace; then put in 5 lbs. tart cherries
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