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Canned Strawberries
From The Toronto Cook Book, 1915
Serves 2
Ensure jars are air-tight.
Presented as published in 1915. 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
737Calories
1 gProtein
187 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories737 kcal
Protein1.5 g
Carbohydrates187 g
Sugars181 g
Total Fat1 g
Sodium1.7 mg
Potassium369 mg
Calcium40 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C135 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 170. The excerpt below is the record exactly as published.
Canned Strawberries After the berries are pulled, let as many as can be put carefully in the preserving kettle at once be placed on a platter. To each pound of fruit add three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.