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To Can Cherries No. 2
From The art of cookery, 1899
Serves 3
Presented as published in 1899. 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
689Calories
2 gProtein
175 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories689 kcal
Protein1.6 g
Carbohydrates175 g
Fiber0 g
Sugars172 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.7 mg
Potassium351 mg
Calcium21 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 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
Water164 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 74. The excerpt below is the record exactly as published.
To Can Cherries No. 2. — Pit the cherries, put them in a preserving kettle, add half a cup of water to each quart of cherries, cover closely, heat to boiling point, simmer ten minutes, then add sugar to taste. If the Canning, Preservings and Pickling. 167 cherries are sweet a quarter of a pound of sugar to each pound of cherries
Cook this with the app: pantry check, scaling, and the assistant.