Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four pounds of strawberries
- one pint of sugar
- half pound sugar to one pound fruit put in sugar
- one vessel
Directions
" Sweets to the sweet."
Preserves and Jellies. — In making preserves, procure firm, ripe fruit, as it is desirable to have the natural flavor of the fruit, which can not be obtained from hard, unripe fruit.
Sun Preserved Strawberries. — Hull and wash four pounds of strawberries, and pour over them .the same weight in sugar. Let them stand in the cellar over night. In the morning cover the receptacle with glass, and set in the hot sunshine, taking it in at night. Repeat this for four days, then put the berries in jelly glasses or glass jars, and pour paraffin over the top or close with tight covers. Other fruits may be preserved in the same way. — H. A. L., Tombstone, Ariz.
Sunshine Preserves. — Select a bright, sunny day for making these preserves. Begin early in the morning. Select whole, perfect strawberries (or any other small fruit) not too ripe; pick and wash carefully. Put on stove one pint of sugar and enough water to dissolve. Stir well and then let boil until it is almost ready to "hair" or thread. Drop carefully in your berries. Let cook for twenty-five or thirty minutes. Pour in flat dish; set in hot sun all day. Take in just before sundown and put in pint jars and seal. Never make more than a pint in one vessel ; but you can have as much on stove at once as you like.
Brandied Peaches. — Half pound sugar to one pound fruit put in sugar with little water. When it comes to a boil drop in fruit. Let them scald well, then take out and to every gallon of syrup add one of brandy. Put peaches in a jar, pour