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Strawberries to Preserve Whole
From Consult me, 1902
Serves 3
Choose the largest scarlet strawberries or others when not dead ripe.
Presented as published in 1902. 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
729Calories
3 gProtein
185 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories729 kcal
Protein3.3 g
Carbohydrates185 g
Fiber7.1 g
Sugars170 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.2 mg
Potassium698 mg
Calcium81 mg
Iron2.1 mg
Magnesium41 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C157 mg
Vitamin A3.3 mcg
Vitamin E0.2 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline12 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 480. The excerpt below is the record exactly as published.
TRAWBERRIES, to Pre- serve whole. — Take equal weights of the fruit and refined sugar, lay the former in a large dish, and sprinkle half the sugar in fine powder over, give a gentle shake to the dish that the sugar may touch the whole of the fruit ; next day make a thin syrup with the remain- der of the sugar, and instead of water allow one pint of red currant juice to every pound of strawberries
Cook this with the app: pantry check, scaling, and the assistant.