Strawberries, Preserved

Ingredients

• the fruit must be gathered in very dry weather, when there has been no rain for at least two days
• double their weight of sifted loaf sugar
• some very ripe strawberries with their stems picked off
• juice of the strawberries

Method

1. 1

   Place strawberries on a china dish without touching each other.

2. 2

   Strew over them double their weight of sifted loaf sugar.

3. 3

   Bruise ripe strawberries into a mash, mix with their weight in sifted sugar, and heat in a covered basin over boiling water until thickened.

4. 4

   Strain the juice, boil and skim it, then cool.

5. 5

   Add whole strawberries to the syrup and warm gradually without boiling until clear.

6. 6

   Store in pots.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1909. The excerpt below is the record exactly as published.

Strawberries, Preserved. —The fruit must be gathered in very dry weather, when there has been no rain for at least two days. The stalks must be left on. Place the straw- berries upon a china dish without touching each other. Strew oyer them double their weight of sifted loaf sugar. Have ready also some very ripe strawberries with their stems picked off^ Bruise these in a basin into a mash, and mix with them their weight in sifted sugar. Stand the basin well covered in a stewpan of boiling water. Place it over a slow fire, and there let it remain until the juice of the straw- berri

Cook this with the app: pantry check, scaling, and the assistant.