Strawberries in the Sun
From The Institute cook book, 1913
Serves 5
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 140. The excerpt below is the record exactly as published.
STRAWBERRIES IN THE SUN 2 pounds berries 2 pounds sugar % cup water Put the syrup in the preserving kettle; bring it to a boil and cook for about ten minutes, or until it begins to thicken. Add the berries; cook for ten minutes and pour them out in shallow dishes or meat platters. Cover with sheets of glass, allowing a little air for ventilation; place in the sun until the juice is thiclj and syrupy. This will take two days or more, but the rich color and delicious flavor of the fruit will fully repay the effort expended. Put into small jars or tumblers and cover according to directions. PRESERVED STRAWBERRIES 1 pint strawberries 1 pint sugar 1/2 cup water
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