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Wiesbaden Strawberries
From The Rural cook book, 1907
Serves 16
Use the largest and finest strawberries.
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
760Calories
1 gProtein
195 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories760 kcal
Protein1.1 g
Carbohydrates195 g
Fiber0 g
Sugars190 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium285 mg
Calcium31 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C101 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
Folate0.3 mcg
Choline0.3 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 106. The excerpt below is the record exactly as published.
Wiesbaden Strawberries. — Take six pounds of strawberries — they need not be large or extra fine, but they must be sound; add to them in the kettle a very little cold water and cook slowly as for jelly. Pour in, a jelly bag and allow them to drip overnight. In the morning add to the juice six pounds of broken loaf or granulated sugar and half a pound of strained honey
Cook this with the app: pantry check, scaling, and the assistant.