To Bottle Cherries
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
975Calories
5 gProtein
243 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories975 kcal
Protein4.7 g
Carbohydrates243 g
Sugars233 g
Total Fat1.4 g
Sodium1.7 mg
Potassium1047 mg
Calcium57 mg
Iron0.6 mg
Magnesium55 mg
Phosphorus105 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin C47 mg
Vitamin B60.2 mg
Water373 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 43. The excerpt below is the record exactly as published.
TO BOTTLE CHERRIES Ingredients Cherries. Sugar. To each pound of fruit allow six ounces of castor sugar
Cook this with the app: pantry check, scaling, and the assistant.