Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- six pounds of cherries
- a pint of water
- a pound of sugar over them^
- three pounda of white sugar
- 11 tender^ skimming clear
Directions
Take six pounds of cherries, stone them, and put them in a preserving-pan, with three pounda of white sugar and a pint of water; then set them on the fire till they are scalding hot; then take them off, and put them into a basin to cool. The next day boil them till they are
DRIED FRUITS. 11
tender^ skimming clear ; sprinkle half a pound of sugar over them^ and let them stand in the syrup three days ; drain them on a sieve^ taking them out separately^ and put them in a cool oven to dry, turning them occasionally till dry enough. Then put a sheet of white paper round a preserving-pan^ put your cherries in with another sheet of paper over them^ cover them, and put them on a cool fire till they warm ; then take them off, and when cold, put them in boxes or jars to keep, with white paper between them.