Strawberry or Small Fruit Preserves
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
938Calories
3 gProtein
236 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories938 kcal
Protein2.9 g
Carbohydrates236 g
Fiber0 g
Sugars223 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.6 mg
Potassium729 mg
Calcium82 mg
Iron1.2 mg
Magnesium58 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C268 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
Water526 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 11. The excerpt below is the record exactly as published.
STRAWBERRY or SMALL FRUIT PRESERVES 2 c. strawberries 1 c. sugar
Cook this with the app: pantry check, scaling, and the assistant.