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Preserved Strawberries
From The Institute cook book, 1913
Serves 2
Unless strawberries are cooked in the sun they should be prepared only in small quantities, or they will be dark and unpalatable.
Presented as published in 1913. 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
856Calories
1 gProtein
218 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories856 kcal
Protein1.4 g
Carbohydrates218 g
Fiber0 g
Sugars212 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.8 mg
Potassium366 mg
Calcium42 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C134 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
Water263 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 140. The excerpt below is the record exactly as published.
PRESERVED STRAWBERRIES 1 pint strawberries 1 pint sugar 1/2 cup water
Cook this with the app: pantry check, scaling, and the assistant.