Canned Strawberries
From A practical cook and text book for general use, 1896
Invert the cans and if they do not leak, wipe with a damp towel, and set them away inverted to cool.
Presented as published in 1896. 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
982Calories
17 gProtein
215 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories982 kcal
Protein17 g
Carbohydrates215 g
Fiber0 g
Sugars131 g
Total Fat5.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium4347 mg
Calcium470 mg
Iron6.9 mg
Magnesium342 mg
Phosphorus620 mg
Zinc3.1 mg
Copper1 mg
Manganese9.9 mg
Vitamin D0 mcg
Vitamin C1607 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water2922 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 44. The excerpt below is the record exactly as published.
three quarts of berries for two one quart cans. Put them in a porcelain or granite ware kettle, with about a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.