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Strawberry Preserves
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 8
Presented as published in 1902. 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
21Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories21 kcal
Protein0.4 g
Carbohydrates4.5 g
Sugars2.8 g
Total Fat0.1 g
Sodium0 mg
Potassium91 mg
Calcium9.6 mg
Iron0.1 mg
Magnesium7.1 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin C34 mg
Water51 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 210. The excerpt below is the record exactly as published.
one pound of large, ripe strawberries. Hull the berries, and, if it is nec- essary, wash them before huUing, and drain and thoroughly dry them. Place the sugar in a preserving kettle, with just enough water to prevent the sugar sticking to the bottom
Cook this with the app: pantry check, scaling, and the assistant.