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Stewed Cherries
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
189Calories
1 gProtein
47 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories189 kcal
Protein1.2 g
Carbohydrates47 g
Fiber0 g
Sugars44 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.4 mg
Potassium264 mg
Calcium21 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 183. The excerpt below is the record exactly as published.
STEWED CHERRIES. Pick a pound of cherries ; put a quarter of a pound of lump sugar in a copper sugar-boiler with one quart of water
Cook this with the app: pantry check, scaling, and the assistant.