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Mock Strawberries
From The household cook book, 1902
Serves 4
Mock raspberries can be made using raspberry juice.
Presented as published in 1902. 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
31Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein1 g
Carbohydrates7 g
Fiber2 g
Sugars3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium329 mg
Calcium98 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A5.8 mcg
Vitamin E0.3 mg
Vitamin K33 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.9 mcg
Choline6.9 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 313. The excerpt below is the record exactly as published.
MOCK STRAWBERRIES.— Peel and cut rhubarb in small pieces and boil until tender; drain, and add 4 tablespoons of straw- berry juice to each pound of rhubarb; add enough molasses to sweeten
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