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Strawberry Preserves
From The Hotel St. Francis cook book, 1919
Serves 13
Prepare a small quantity at a time to secure the best results.
Presented as published in 1919. 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
446Calories
3 gProtein
108 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories446 kcal
Protein3.1 g
Carbohydrates108 g
Fiber0 g
Sugars93 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium788 mg
Calcium84 mg
Iron1.3 mg
Magnesium61 mg
Phosphorus112 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C291 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
Water453 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 105. The excerpt below is the record exactly as published.
Strawberry preserves. Prepare a small quantity at a time to secure the best results. Make a syrup in a kettle with two pounds of cane sugar and half a cup of water
Cook this with the app: pantry check, scaling, and the assistant.