Strawberry Preserves
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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
1712Calories
3 gProtein
436 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1712 kcal
Protein2.9 g
Carbohydrates436 g
Fiber0 g
Sugars423 g
Total Fat2.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium734 mg
Calcium87 mg
Iron1.3 mg
Magnesium60 mg
Phosphorus103 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C268 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
Water645 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 43. The excerpt below is the record exactly as published.
STRAWBERRY PRESERVES 1 cup water 2 cups sugar Let boil until thick, then add 2 cups strawberries
Cook this with the app: pantry check, scaling, and the assistant.