Strawberries (Recipe 1)

Ingredients

• each pound of fruit
• an equal weight of loaf sugar

Method

1. 1

   To each pound of fruit, allow an equal weight of loaf sugar; dissolve it in red-currant juice while cold; set it on the fire, and when it boils, put in the fruit; let it scald, but not boil, six or eight minutes; then take out the fruit carefully into a bowl with a slice or colander-spoon; boil the syrup a few minutes; skim, and pour it hot on the fruit; cover, and let it remain till quite cold; boil the syrup several times; allowing it to boil five or six minutes each time, skimming, and pouring it hot upon the fruit; when boiling the syrup the last time, just scald the fruit in it; then put the fruit carefully into jars, pouring the syrup upon it, and paper as before directed.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 133. The excerpt below is the record exactly as published.

each pound of fruit, allow an equal weight of loaf sugar

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