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To Can Cherries
From The Toronto Cook Book, 1915
Serves 20
Presented as published in 1915. 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
917Calories
0 gProtein
237 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories917 kcal
Protein0 g
Carbohydrates237 g
Fiber0 g
Sugars238 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.3 mg
Potassium8.3 mg
Calcium7.4 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus0.2 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
Water166 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 171. The excerpt below is the record exactly as published.
To Can Cherries Take two large baskets of cherries (which makes 32 pints), ten and a half pounds sugar to seven pints water
Cook this with the app: pantry check, scaling, and the assistant.