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Canned Raspberries
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. F. Alexander, Glenwood, 111.
Presented as published in 1912. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories0.3 kcal
Protein0 g
Carbohydrates0.1 g
Sugars0 g
Total Fat0 g
Sodium0 mg
Potassium0.8 mg
Calcium0.1 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Water0.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 342. The excerpt below is the record exactly as published.
qt. fruit jars. Then make a good thick syrup
Cook this with the app: pantry check, scaling, and the assistant.