To Can Cherries
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
3483Calories
29 gProtein
845 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories3483 kcal
Protein29 g
Carbohydrates845 g
Fiber0 g
Sugars783 g
Total Fat6.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium61 mg
Potassium6339 mg
Calcium398 mg
Iron3.1 mg
Magnesium352 mg
Phosphorus637 mg
Zinc1.8 mg
Copper2.1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C285 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water4147 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 39. The excerpt below is the record exactly as published.
To Can Cherries. — These maybe put up whole in the same way as plums, or pitted and treated as directed for berries, al- lowing about two quarts of water and a scant pint of sugar to five quarts of solid fruit
Cook this with the app: pantry check, scaling, and the assistant.