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Pickled Cherries

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)775.7522
Energy (kCal)38834.714
Carbohydrates (g)9449.9795
Total fats (g)234.138
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put everything but the cherries in a saucepan, and bring to the boil, simmer gently for about 10 minutes. | 2. While the mixture is simmering, prick each cherry three or four times with a sharp wooden skewer. | 3. Add the cherries to the simmering liquid and remove from heat. Allow to cool. | 4. Put the cherries and liquid in a jar and allow to stand at room temperature overnight. Store in the fridge until use. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry 500 38750.0 9439.5 775.0 232.5
    cider vinegar 1 cup 50.19 2.2227 0.0 0.0
    lemon zest 1 - - - -
    star anise 2 - - - -
    cinnamon 1 - - - -
    clove 6 34.524 8.2568 0.7522 1.6380000000000001
    vanilla essence 1/2 teaspoon - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    dark brown sugar 3 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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