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Strawberry Preserves
From Virginia Cookery-book, 1884
Serves 20
For jam, cook the same proportion of fruit and sugar longer until the bulk is reduced by half.
Presented as published in 1884. 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
648Calories
2 gProtein
162 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein2.5 g
Carbohydrates162 g
Fiber0 g
Sugars149 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium38 mg
Potassium760 mg
Calcium174 mg
Iron1.9 mg
Magnesium57 mg
Phosphorus88 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C214 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline3.1 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 116. The excerpt below is the record exactly as published.
eight quarts of capped strawberries into a bowl with six pounds of fair brown sugar
Cook this with the app: pantry check, scaling, and the assistant.