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To Can Raspberries Without Cooking
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
When opened this will taste like the fresh berries, and is nice to use for shortcakes.
Presented as published in 1907. 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
813Calories
1 gProtein
209 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories813 kcal
Protein0.8 g
Carbohydrates209 g
Fiber3 g
Sugars205 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.8 mg
Potassium133 mg
Calcium19 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.8 mcg
Vitamin E0.5 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate20 mcg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 154. The excerpt below is the record exactly as published.
To Can Raspberries Without Cooking Wash, drain and mash ripe, red raspberries. Be sure that each berry is thoroughly mashed. Add an equal measure of sugar
Cook this with the app: pantry check, scaling, and the assistant.