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Strawberry Acid
From Harper's cook book encyclopædia, 1902
Serves 20
Ready at a moment’s warning.
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
196Calories
3 gProtein
43 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories196 kcal
Protein3.5 g
Carbohydrates43 g
Fiber0 g
Sugars26 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.8 mg
Potassium868 mg
Calcium94 mg
Iron1.4 mg
Magnesium68 mg
Phosphorus124 mg
Zinc0.6 mg
Copper0.2 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C321 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
Water584 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 29. The excerpt below is the record exactly as published.
Strawberry Acid BEVERAGES Tea from the fire. When cold, strain through a sieve. Strawberry Acid. — Dissolve io ozs. of tartaric acid in two quarts of cold water. In a large bowl put twelve quarts of strawberries
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