Canned Berries
From Principles of cooking, 1914
Presented as published in 1914. 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
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 26. The excerpt below is the record exactly as published.
Canned Berries. — Berries contain so much water that very little should be added. Fill the jars full of whole berries. Make a sirup by crushing some of the berries, heating them slightly, and straining the juice. Allow one and one half cups of sugar to each cup of juice
Cook this with the app: pantry check, scaling, and the assistant.