Strawberry Liqueur
From The "Queen" cookery books: Pickles and Preserves, 1902
Alpine strawberries are best for this recipe.
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
1793Calories
2 gProtein
468 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1793 kcal
Protein1.5 g
Carbohydrates468 g
Fiber11 g
Sugars457 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium169 mg
Calcium139 mg
Iron1 mg
Magnesium16 mg
Phosphorus12 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 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.