vegetarianvegangluten-freedairy-freenut-free
Strawberry Preserves
From The new Annie Dennis cook book, 1905
Serves 3
If the berries come to the top, stand the jars on their heads until cold.
Presented as published in 1905. 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
- one pound of white sugar
- one pound of berries
Method
Pack berries in sugar and let them stand until a syrup is formed.
Then place on a quick fire and boil for half an hour, or until the berries are transparent.
Take out the berries and place in jars; boil the syrup ten or fifteen minutes, pour over the berries and seal.
Nutrition per serving
637Calories
1 gProtein
163 gCarbs
1 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 5. The excerpt below is the record exactly as published.
RAWBERRIES Preserves Strawbejrries to be preserved should not be very ripe, and should be used as soon as picked. Gather them in the morning. Do not heap them in a deep vessel, but place them on shallow baskets or dishes until capped. Be careful not to have any bruised or imperfect berries among the,m. Medium sized berries, but uniform in size, are to be preferred. Allow one pound of white sugar to one pound of berries
Cook this with the app: pantry check, scaling, and the assistant.