Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Water | not in our table | 0 |
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
- 1 quart of ripe
- 1 cup sugar over the cherries
- 3 teaspoons gelatin previously dissolved in ^ pint cold water
Directions
Stone 1 quart of ripe, red cherries, saving the liquor. Put 1 cup sugar over the cherries, and add 'the juice to 3 teaspoons gelatin previously dissolved in ^ pint cold water. Stir in a double boiler until the gelatin is thoroughly dissolved, and pour over the cherries. Mix thoroughly, put in a mould, and set in a cold place several hours, to stiffen. If sour cherries are used, more sugar will be needed.