Strawberry Mixture
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
2203Calories
12 gProtein
544 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2203 kcal
Protein12 g
Carbohydrates544 g
Fiber0 g
Sugars489 g
Total Fat5.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.6 mg
Potassium2904 mg
Calcium311 mg
Iron4.8 mg
Magnesium227 mg
Phosphorus414 mg
Zinc2.1 mg
Copper0.7 mg
Manganese6.6 mg
Vitamin D0 mcg
Vitamin C1072 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
Water1751 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 28. The excerpt below is the record exactly as published.
STRAWBERRY MIXTURE Wash two quarts strawberries; hull and cut each berry in half. Prepare a syrup by boiling together two cups sugar and one-half cup water
Cook this with the app: pantry check, scaling, and the assistant.