Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a cupful of sugar to each cupful of cherries
Directions
Try preserving cherries this way: After pitting, cover with vine- gar and let them stand forty-eight hours. Drain and pack in stone jars, allowing a cupful of sugar to each cupful of cherries. Stir every day until sugar is dissolved. They are delicious with cold meat, or can be used in puddings.
To keep cherries solid or whole when canned, pit them in the even- ing; have in readiness any vessel large enough to hold them. Measure the sugar, and put first a layer of cherries, then a layer of sugar, until all are used. Let stand until morning, and then can or preserve them. When opened for use they will be as solid as when picked.