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Strawberry Preserves
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
637Calories
1 gProtein
163 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories637 kcal
Protein1 g
Carbohydrates163 g
Sugars158 g
Total Fat0.8 g
Sodium1.5 mg
Potassium246 mg
Calcium27 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin C90 mg
Water137 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 295. The excerpt below is the record exactly as published.
STRAWBERRY PRESERVES. The three recipes for strawberry preserves have been in use in the School of Cookery for several years, and have been published several times ; and, as they are entirely satisfac- tory, the author sees no reason for altering them. The Wiesbaden recipe is especially good. Choose large, rather acid berries, of firm flesh, and not over-ripe ; hull them, and if there is any sand on them wash and drain them; weigh the berries, and allow an equal weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.