Pickled Strawberries
From The "Queen" cookery books: Pickles and Preserves, 1902
Ensure to follow the layering process for best flavor.
Presented as published in 1902. 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
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 53. The excerpt below is the record exactly as published.
31b. of sugar boiled in half a pint of cider or white vinegar for five minutes, and let this all stand for twenty-four hours. Now pour off the liquid from the berries, bring it to the boil, pour it back over them and again let it all stand for twenty-four hours ; after which boil the berries aud the syrup together for twenty minutes, slowly, then pot and cover them. This is for six quarts of straw- berries
Cook this with the app: pantry check, scaling, and the assistant.