Strawberry Preserves
From Jane Hamilton's recipes, 1909
Strawberry marmalade is made with three-quarters of a pound of brown sugar to a pound of fruit.
Presented as published in 1909. 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
2348Calories
3 gProtein
601 gCarbs
3 gFat
Full nutrition (16 nutrients)
Calories2348 kcal
Protein2.9 g
Carbohydrates601 g
Sugars588 g
Total Fat2.8 g
Sodium5.7 mg
Potassium742 mg
Calcium82 mg
Iron1.4 mg
Magnesium58 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin C270 mg
Water412 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 36. The excerpt below is the record exactly as published.
one pound of strawberries put one pound and four ounces of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.