Preserved Strawberries
From Luncheon, 1888
Presented as published in 1888. 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
1323Calories
0 gProtein
340 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1323 kcal
Protein0 g
Carbohydrates340 g
Fiber0 g
Sugars333 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium12 mg
Calcium18 mg
Iron0.2 mg
Magnesium4.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 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)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 3. The excerpt below is the record exactly as published.
eserved Stravi^berries. — Gather the strawberries in dry weather, when they are not over-ripe, and pick without bruising them. Put them in clean, dry, wide-mouthed bottles. Take equal weight of sugar, and add a pint of water 1 8 PRESERVED PEACHES. to every three-quarters of a pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.