Strawberries in Syrup

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

fruit

the fruit ↝ Strawberries, raw [Fruits and Fruit Juices]

syrup

doubly refined sugar ↝ Sugar, NFS [Sugars and honey]
the remainder of the sugar ↝ Sugar, NFS [Sugars and honey]
one pint of red currant juice to every three pounds of strawberries ↝ Currants, red and white, raw [Fruits and Fruit Juices]

Instructions (7)

Take equal weight of the fruit and doubly refined sugar.
Lay the fruit in a large dish.
Sprinkle half the sugar in fine powder over the fruit.
Give a gentle shake to the dish, that the sugar may touch the under side of the fruit.
The next day, make a thin syrup with the remainder of the sugar.
Instead of water, allow one pint of red currant juice to every three pounds of strawberries for the syrup.
In this syrup, simmer the fruit until sufficiently jellied.

Original Text

Another way.

Take equal weight of the fruit and doubly refined sugar, lay the former in a large dish, and sprinkle half the sugar in fine powder over; give a gentle shake to the dish, that the sugar may touch the under side of the fruit. Next day make a thin syrup with the remainder of the sugar, and instead of water, allow one pint of red currant juice to every three pounds of strawberries; in this simmer them until sufficiently jellied. Choose the largest scarlets, or others, when not dead ripe.

Notes

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