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To Preserve Strawberries No. 3
From The art of cookery, 1899
Serves 6
Fill glasses three-fourths full of cooked fruit.
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
637Calories
1 gProtein
163 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories637 kcal
Protein1 g
Carbohydrates163 g
Fiber0 g
Sugars158 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.9 mg
Potassium247 mg
Calcium29 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C90 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
Water216 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 77. The excerpt below is the record exactly as published.
To Preserve Strawberries No. 3. — To two pounds of granulated or cut-loaf sugar add one pint of water and simmer in a sauce-pan five minutes. Have two pounds of large, firm strawberries
Cook this with the app: pantry check, scaling, and the assistant.