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Frozen Strawberries
From Miss Parloa's new cook book and marketing guide, 1880
Serves 5
Preserved fruit can be used instead of fresh.
Presented as published in 1880. 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
441Calories
2 gProtein
109 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories441 kcal
Protein2.3 g
Carbohydrates109 g
Fiber0 g
Sugars98 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.5 mg
Potassium582 mg
Calcium67 mg
Iron1 mg
Magnesium47 mg
Phosphorus83 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C214 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
Water516 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 149. The excerpt below is the record exactly as published.
Frozen Strawberries. Two quarts of fresh strawberries, one pint of sugar, one quart of water
Cook this with the app: pantry check, scaling, and the assistant.