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To Conserve Fruits
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
728Calories
0 gProtein
188 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories728 kcal
Protein0 g
Carbohydrates188 g
Fiber0 g
Sugars189 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.1 mg
Potassium4.8 mg
Calcium5.1 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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
Water106 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 195. The excerpt below is the record exactly as published.
3 pounds of granu- lated sugar, 1 pint of white currant juice. Make syrup of this ; boil 15 minutes with cherries in it. Skim and pour them in a bowl until next day, then drain cherries on a sieve. Return the syrup and cur- rant juice to kettle. When tolerably thick add cherries, let boil 5 minutes. Remove from fire, skim well, put in jars and fasten se- curely. To Conserve Fruits. One and one-quarter pounds of granulated sugar, 2-3 pint of water
Cook this with the app: pantry check, scaling, and the assistant.