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Wiesbaden Preserves
From Miss Corson's practical American cookery and household management, 1885
Serves 3
The oil prevents air from penetrating the fruit.
Presented as published in 1885. 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 (16 nutrients)
Calories637 kcal
Protein1 g
Carbohydrates163 g
Sugars158 g
Total Fat0.8 g
Sodium1.5 mg
Potassium246 mg
Calcium27 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin C90 mg
Water137 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 295. The excerpt below is the record exactly as published.
WIESBADEN PRESERVES. The following recipe is copied from the admirable House- hold Department of the " Philadelphia Ledger," and has been found excellent upon trial. Three or four hours before they are to be bottled, or, if the weather is cool, the night before, remove the hulls from freshly picked berries. As the berries are hulled, place them in earthen dishes, adding sugar plentiful
Cook this with the app: pantry check, scaling, and the assistant.