vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Stuffed Cherries
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
655Calories
13 gProtein
35 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein13 g
Carbohydrates35 g
Fiber6.2 g
Sugars6.4 g
Total Fat55 g
Saturated Fat5.3 g
Monounsaturated Fat31 g
Polyunsaturated Fat16 g
Cholesterol0 mg
Sodium218 mg
Potassium1295 mg
Calcium156 mg
Iron3.1 mg
Magnesium135 mg
Phosphorus295 mg
Zinc2.5 mg
Copper1.2 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A1.5 mcg
Vitamin E12 mg
Vitamin K138 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate66 mcg
Choline28 mg
Caffeine0 mg
Water606 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 68. The excerpt below is the record exactly as published.
STUFFED CHERRIES. 1 can white cherries 1 head lettuce y2 cup hazel nuts Wash and crisp lettuce. Carefully remove stones from cherries and place a hazel nut in cavity of each cherry. Place on a bed of lettuce, and serve with Mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.