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Canned Strawberries
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
Can and seal while hot.
Presented as published in 1907. 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
476Calories
4 gProtein
114 gCarbs
2 gFat
Full nutrition (16 nutrients)
Calories476 kcal
Protein3.8 g
Carbohydrates114 g
Sugars96 g
Total Fat1.5 g
Sodium0.7 mg
Potassium966 mg
Calcium102 mg
Iron1.6 mg
Magnesium75 mg
Phosphorus138 mg
Zinc0.7 mg
Copper0.2 mg
Manganese2.2 mg
Vitamin C357 mg
Water544 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 154. The excerpt below is the record exactly as published.
Canned Strawberries Allow 2 qts strawberries for a 1-qt jar. Select only the fin- est berries, fully ripe and of a deep, dark color. Hull, wash and drain 2 qts berries. Put about 2 or 3 tablesp berries on a plate and with a fork crush each berry and mix together thoroughly. Put these crushed berries in a preserving kettle with 1 cup of the best granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.