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To Preserve Strawberries No. 1
From The art of cookery, 1899
Serves 5
Use granite-ware or porcelain-lined kettle.
Presented as published in 1899. 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
765Calories
1 gProtein
195 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories765 kcal
Protein1.2 g
Carbohydrates195 g
Sugars190 g
Total Fat1 g
Sodium1.8 mg
Potassium296 mg
Calcium32 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin C108 mg
Water165 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 76. The excerpt below is the record exactly as published.
To Preserve Strawberries No. i. — From two pounds of firm, dark-red strawberries pick out a pound of the smallest berries, put them in an earthen bowl with one pound of granulated sugar and mash with a wooden spoon or a pestle until perfectly crushed and well mixed. Let them stand in a cold place for half an hour, then strain through a strong, thin cloth and press out all the juice. Put the juice in a granite-ware or porcelain-lined kettle or sauce-pan and simmer gently twenty minutes, removing the scum. After the large berries have been washed and drained, roll them carefully on several thick- nesses of cheese-cloth so as to dry and not bruise them, and put them carefully Into hot glass cans. Fill the cans perfectly full with the berries and stand them on a folded wet towel in a warm place. Add to the juice, after it has simmered twenty minutes, one pound of rock candy
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