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Strawberry Preserves
From Buckeye cookery, 1892
Serves 10
Drain off the thin syrup from the cans, and pour the rich syrup over the berries to fill, and screw down the tops immediately.
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
367Calories
0 gProtein
94 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories367 kcal
Protein0.4 g
Carbohydrates94 g
Fiber0.3 g
Sugars91 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium55 mg
Potassium11 mg
Calcium16 mg
Iron1.6 mg
Magnesium1.9 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C1.1 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.4 mcg
Choline0.6 mg
Water21 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 139. The excerpt below is the record exactly as published.
STRAWBERRY PRESERVES. Put two pounds of sugar in a bright tin-pan over a kettle of boiling water, and pour into it half a pint of boiling water; when the sugar is dissolved and hot, put in fruit
Cook this with the app: pantry check, scaling, and the assistant.