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Stewed Strawberries
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
56Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories56 kcal
Protein0 g
Carbohydrates14 g
Sugars14 g
Total Fat0.1 g
Sodium0.1 mg
Potassium7.5 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C2.7 mg
Water4.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 238. The excerpt below is the record exactly as published.
stewed strawberries. Stewed strawberries. Wash a basket of strawberries thoroughly. Dry in napkin and roll in two ounces of granulated sugar
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