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Strawberry Acid
From Kentucky receipt book, 1903
Serves 8
It is then ready for use.
Presented as published in 1903. 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
359Calories
3 gProtein
86 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories359 kcal
Protein2.9 g
Carbohydrates86 g
Fiber0 g
Sugars72 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.2 mg
Potassium731 mg
Calcium81 mg
Iron1.2 mg
Magnesium58 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C270 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
Water530 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 187. The excerpt below is the record exactly as published.
Strawberry Acid. Three ounces of Citric acid dissolved in 1 quart of cold water, pour this over 8 pounds of strawberries and let stand in a cool place 24 hours, then strain through a sieve. To each pint of juice add 1 pint of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.