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Strawberry Acid
From The new practical housekeeping, 1890
Serves 20
Drink by mixing desired quantity with ice water.
Presented as published in 1890. 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
230Calories
2 gProtein
56 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein1.7 g
Carbohydrates56 g
Fiber0 g
Sugars47 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.2 mg
Potassium440 mg
Calcium49 mg
Iron0.7 mg
Magnesium35 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C162 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
Water342 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 156. The excerpt below is the record exactly as published.
Strawberry Acid. — Dissolve five ounces tartaric acid in two quarts water and pour it upon twelve pounds strawberries in a por- celain kettle ; let it simmer forty-eight hours, strain, taking care not to bruise the fruit ; to every pint juice add one and one-half pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.