Scarlet Strawberries

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (11)
  1. Gather the finest scarlet strawberries you can, with the stalks on, before they are too ripe.
  2. Lay them separately on a china dish.
  3. Beat and sift twice their weight of double-refined sugar, and strew it over them.
  4. Put them into a jar, with their weight of double-refined sugar beat small.
  5. Cover them close, and let them stand in a kettle of boiling water till they are soft, and the syrup is extracted from them.
  6. Strain them through a muslin rag into a preserving-pan, boil and skim it well.
  7. When it is cold, put in your whole strawberries, and set them over the fire till they are milk-warm.
  8. Then take them off; and let them stand till they are quite cold.
  9. Set them on again, and make them a little hotter, and do so several times till they look clear; but do not let them boil, as that will bring off their stalks.
  10. When the strawberries are cold, put them into jelly-glasses, with the stalks downwards, and fill up your glasses with the syrup.
  11. Put over them papers dipped in brandy, and tie them down close.
Original Text
Scarlet Strawberries. GATHER the finest scarlet strawberries you can, with the stalks on, before they are too ripe. Lay them se-parately on a china dish, then beat and sift twice their weight of double-refined sugar, and strew it over them, and put them into a jar, with their weight of double-refined sugar beat small. Cover them close, and let them stand in a kettle of boiling water till they are soft, and the syrup is extracted from them. Then strain them through a muslin rag into a preserving-pan, boil and skim it well, and when it is cold, put in your whole strawberries, and set them over the fire till they are milk-warm. Then take them off; and let them stand till they are quite cold. Set them on again, and make them a little hotter, and do so several times till they look clear; but do not let them boil, as that will bring off their stalks. When the strawberries are cold, put them into jelly-glasses, with the stalks downwards, and fill up your glasses with the syrup. Put over them papers dipped in brandy, and tie them down close.
Notes
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