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Strawberry Preserves
From The new Kentucky home cook book, 1884
Serves 3
Self-sealing jars are best.
Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 104. The excerpt below is the record exactly as published.
STRAWBERRY PRESERVES. For every pound of fruit take a pound of granulated sugar, and half a pint of water to each pound of sugar. Boil the sugar and water until it thickens; then pour in the berries, which have been first carefully picked. Let them boil slowly fifteen minutes ; put all away now in the pre- serving-pan, and let it cool. When cold, strain ofT the sirup, and boil it alone, skimming perfectly. When boiling well, put in the strawberries, and let them boil five minutes; then remove them, and put into pots or jars when cold. Cover them, but do not paste paper over the tops until a week has elapsed. I have followed this receipt exactly for three years with good success. Mrs. Lucy Keith. STRAWBERRY PRESERVES. Cap and pick carefully the berries. Weigh an equal quantity of granulated sugar
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Cook this with the app: pantry check, scaling, and the assistant.