Strawberries, Preserved Whole

Ingredients

• Take perfectly sound ripe strawberries
• a pound of sugar will be required for every pound of fruit
• a pint of red-currant juice boiled to syrup with half a pound of sugar

Method

1. 1

   Layer strawberries in a dish with powdered sugar and let stand overnight.

2. 2

   Gently boil the fruit in a preserving pan, removing scum.

3. 3

   Drain juice and boil separately.

4. 4

   Pour boiling juice over fruit and repeat the process for a quarter of an hour.

5. 5

   Store in jars.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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 Whole.— Take perfectly sound ripe strawberries which have been gathered in dry weather ; pick and weigh them. Put them in layers on a large dish, and sprinkle finely-powdered sugar between the layer.s~a pound of sugar will be required for every pound of fruit. Let them stand all night. Next day put the whole gently into a clean pre- serving-pan. Let it boil ; shake the pan to keep the strawberries from burning, and pass a spoon round the edges ; but be careful not to crush the fruit. Remove the scum as it rises, and boil the fruit gentlj* for a quarter of an hour. Drain the juice from the berries, and boil it separately for half an horn-. If liked, a pint of red-currant juice boiled to syrup with half a pound of sugar

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