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
- one pound of cherries allow one pound of sugar
- one pound of sugar
- two ends firmly to the stick
Directions
To one pound of cherries allow one pound of sugar. For this use ripe fruit, but carefully reject any which is bruised or over ripe. The Kentish are the best for this purpose, having a pleasant acid taste ; other kinds are too sweet for the quantity of sugar necessary in preserving fruit. To the stoned fruit, add the sugar ; it will require stirring occasionally from the first, and continuously after it once comes to the boil, after which it must continue boiling for three-quarters of an hour; then try a little on a cold plate to see if it sets or jellies; if it does, pour it off into jars, and set in a cool dry place till the following day, when it should be covered down for keeping, if not, continue boiling until it will so set. It will not require skimming during the process of boil- ing, the scum will all boil away. The easiest way of stoning cherries is to tie a little loop of iron wire about the shape ofa hairpin, on toa stick the length of a pencil; bind the two ends firmly to the stick, leaving the loop standing up about an inch long, and slightly bent for-
ward. With this the stones are easily extracted.