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Uncooked Canned Strawberries
From The Rural cook book, 1907
Serves 2
The flavor of the berries remains fresh, and the jam is rich and delicious.
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
48Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories48 kcal
Protein0 g
Carbohydrates12 g
Sugars12 g
Total Fat0 g
Sodium0.1 mg
Potassium0.3 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 106. The excerpt below is the record exactly as published.
Uncooked Canned Strawberries. — A correspondent of the Chicago Record-Herald says that she has preserved strawberries and red raspber- lies without cooking for years with entire success. Her method is as fol- lows : Mash together with a silver fork equal quantities of fruit and sugar
Cook this with the app: pantry check, scaling, and the assistant.