Strawberry Saracen
From The white ribbon cook book, 1894
Serves 6
This is a delicious dessert.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 88. The excerpt below is the record exactly as published.
Strawberry Saracen— Toast very thin slices of stale bread and line the bottom and sides of a China dish with them, after buttering gener- ously. Trim the bread to fit the dish neatly. Fill the space with strawberries packed and heaped as full as the dish will hold; sift plenty of sugar all through and over them
Cook this with the app: pantry check, scaling, and the assistant.