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
- six ounces of sugar to one quart of cherries
- one quart of cherries
Directions
Take them when young and tender, string and cut as for the table, have water boiling with a little salt in, throw in a fewhandfuls of beans, let them boil up once, skim out in a common crock ; when full pour on a cold brine precisely the same as for cucumber pickles and care for them in the same way. When wanted for use, freshen over night, boil and prepare them as you always do in summer. If you desire them to look very green, throw in a bit of alum when cooking.
Six ounces of sugar to one quart of cherries ; boil moderately for five minutes ; have the cans hot and seal while warm.