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Canned Strawberries
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
602Calories
3 gProtein
149 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories602 kcal
Protein2.9 g
Carbohydrates149 g
Sugars135 g
Total Fat1.4 g
Sodium1.1 mg
Potassium733 mg
Calcium78 mg
Iron1.2 mg
Magnesium57 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin C270 mg
Water412 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 105. The excerpt below is the record exactly as published.
Canned strawberries. Wash well before hulling. Weigh, and to each pound of berries add one-quarter pound of cane sugar
Cook this with the app: pantry check, scaling, and the assistant.