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Oranged Strawberries
From Buckeye cookery, 1892
Serves 6
Some use claret, grape or currant wine instead of orange juice.
Presented as published in 1892. 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
97Calories
2 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein1.8 g
Carbohydrates23 g
Fiber2.2 g
Sugars16 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium404 mg
Calcium61 mg
Iron0.5 mg
Magnesium28 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C137 mg
Vitamin A9.9 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate27 mcg
Choline7.6 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 91. The excerpt below is the record exactly as published.
ORANGED STRAWBERRIES. Place a layer of strawberries in a deep dish; cover the same thickly with pulverized sugar ; then a layer of berries, and so on, until all are used. Pour over them orange juice, in the proportion of three oranges to a quart of berries
Cook this with the app: pantry check, scaling, and the assistant.