Brandy Preserves
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
This must be kept in a cool place.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
7789Calories
9 gProtein
1464 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories7789 kcal
Protein8.7 g
Carbohydrates1464 g
Fiber0 g
Sugars1424 g
Total Fat7.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium2236 mg
Calcium244 mg
Iron4.5 mg
Magnesium174 mg
Phosphorus349 mg
Zinc2 mg
Copper0.8 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C811 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol296 g
Water1828 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 39. The excerpt below is the record exactly as published.
Put one quart brandy, three pounds crushed sugar in a three gallon jar with a small top. Prepare three pounds strawberries as for the table
Cook this with the app: pantry check, scaling, and the assistant.