Strawberry Liqueur
From The "Queen" cookery books: Pickles and Preserves, 1902
Alpine strawberries are best for this.
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
47Calories
2 gProtein
16 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories47 kcal
Protein1.5 g
Carbohydrates16 g
Fiber11 g
Sugars4.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6 mg
Potassium160 mg
Calcium134 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus12 mg
Zinc0.3 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline8.5 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 34. The excerpt below is the record exactly as published.
Strawberry Liqueur. — Choose very ripe red straw- berries, and three parts till some wide-mouthed bottles with these (do not pack too closely), then add as much caster sugar as will fill up the bottle, and a strip or two of very finely pared lemon rind, fill up with brandy
Cook this with the app: pantry check, scaling, and the assistant.