Canned Strawberries
From Domestic science, principles and application, 1914
Blackberries and raspberries may be canned similarly.
Presented as published in 1914. 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
6890Calories
29 gProtein
1716 gCarbs
14 gFat
Full nutrition (16 nutrients)
Calories6890 kcal
Protein29 g
Carbohydrates1716 g
Sugars1579 g
Total Fat14 g
Sodium14 mg
Potassium7330 mg
Calcium780 mg
Iron12 mg
Magnesium571 mg
Phosphorus1043 mg
Zinc5.3 mg
Copper1.7 mg
Manganese17 mg
Vitamin C2703 mg
Water4119 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 83. The excerpt below is the record exactly as published.
Canned Strawberries Method. — Select highly-colored, clean berries. To 10 pounds of berries add 3 to 5 pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.