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Strawberry Pickles
From Buckeye cookery, 1892
Serves 13
Pineapples can be made in the same way, allowing six and a half pounds of fruit to above proportions. Recipe by Mrs. T. W. Jones, Charleston, S. C.
Presented as published in 1892. 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
509Calories
3 gProtein
126 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories509 kcal
Protein2.7 g
Carbohydrates126 g
Fiber0 g
Sugars113 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium673 mg
Calcium71 mg
Iron1.1 mg
Magnesium52 mg
Phosphorus96 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C247 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
Water380 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 151. The excerpt below is the record exactly as published.
STRAWBERRY PICKLES. Place strawberries in bottom of jar, add a layer of cinnamon and cloves, then berries, and so on; pour over it a syrup made of two coffee-cups cider vinegar, and three pints sugar, boited about five minutes; let stand twenty-four hours, pour off syrup, boil, pour over berries, and let stand as before, then boil berries and syrup slowly for twenty-five minutes; put in jars and cover. The above is for six quarts of berries
Cook this with the app: pantry check, scaling, and the assistant.