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Strawberries
From The economical cook book, 1905
Serves 6
Be careful not to put more fruit on a dish than will boil in your kettle.
Presented as published in 1905. 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
456Calories
3 gProtein
111 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories456 kcal
Protein2.9 g
Carbohydrates111 g
Sugars97 g
Total Fat1.2 g
Sodium0.8 mg
Potassium732 mg
Calcium77 mg
Iron1.2 mg
Magnesium57 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin C270 mg
Water412 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 129. The excerpt below is the record exactly as published.
strawberries, and to each pound allow one pound of sifted sugar, put part of the sugar on a large dish ; as you hull the berries, lay them on the sugar until it is ooYered, then scatter more sugar over them, hull more strawberries Imd put oyer the sugar ; continue until the berries are ready for ihe kettle ; be careful not to put more fruit on a dish than will boil in your kettle ; allow about six pounds of fruit
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