Preserved Strawberries
From Allied cookery, 1916
These berries will remain whole.
Presented as published in 1916. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.4 mg
Potassium2.4 mg
Calcium14 mg
Iron0 mg
Magnesium3.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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
Water301 g
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 33. The excerpt below is the record exactly as published.
PRESERVED STRAWBERRIES (French) ZThese berries will remain whole. Prepare a basin of lime water. When the lime water is cool put in the strawberries and let them stand % of an hour, then rinse them an instant in fresh water, drain them, taking care not to bruise the fruit. Take an equal amoimt of sugar to the amount of berries. To each pound of sugar, add i cup of water
Cook this with the app: pantry check, scaling, and the assistant.