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Strawberries (Canned)
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
737Calories
1 gProtein
187 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories737 kcal
Protein1.5 g
Carbohydrates187 g
Sugars181 g
Total Fat1 g
Sodium1.7 mg
Potassium369 mg
Calcium40 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C135 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 135. The excerpt below is the record exactly as published.
Strawberries (canned)—Ingredients—Allow to each 1 Ib. of fruit 34 lb. of sugar. Put berries and sugar into a large flat dish and allow te — stand about four hours, then draw off the juice and put inte preserving pan and allow to come to a boil, removing thescum | CANNED Fruits, Erc. 237 as it rises, then put in the berries and let them come to a boil. Put into warm bottles and seal quickly. 839. Cherries (canned)—Ingredients—To every 1 lb. of fruit
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