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Canned Raspberries
From The national course in home economics, 1917
Serves 3
Illinois Recipe.
Presented as published in 1917. 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
755Calories
3 gProtein
190 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories755 kcal
Protein3.1 g
Carbohydrates190 g
Sugars159 g
Total Fat1.1 g
Sodium1.5 mg
Potassium475 mg
Calcium51 mg
Iron1.4 mg
Magnesium59 mg
Phosphorus83 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin C70 mg
Water259 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 261. The excerpt below is the record exactly as published.
CANNED RASPBERRIES. (Illinois Recipe.) Take two pounds of berries to one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.