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Spiced Cherries
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
17Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0 g
Carbohydrates4.4 g
Fiber0 g
Sugars4.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium3.2 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 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
Water1.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 85. The excerpt below is the record exactly as published.
SPICED CHERRIES. Select sound cherries with an inch of stem attached. Place them in jars with alternate layers of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.