Strawberry Preserves
From The complete cook book, 1900
Serves 3
Ensure proper sealing after boiling.
Presented as published in 1900. 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
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 133. The excerpt below is the record exactly as published.
STRAWBERRY PRESERVES. Cap the berries. Put one and a half pounds sugar to each pound fruit
Cook this with the app: pantry check, scaling, and the assistant.