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Raspberry Preserves
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.6 mg
Potassium5.2 mg
Calcium5.6 mg
Iron0.1 mg
Magnesium1.8 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
Water118 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 41. The excerpt below is the record exactly as published.
1 cupful of water to every 2 cupfuls of sugar. Boil the syrup 5 minutes. Add the berries and bring to the boiling point. Lift out the fruit and place in the sterilized glasses. Boil the syrup 10 minutes longer and pour over the berries. When cool, pour melted paraffin over the top, cover and set away in a cool dark place. Raspberry Preserves Follow the directions for making strawberry preserves, sub- stituting raspberries
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