To Preserve Strawberries or Raspberries for Creams or Ices, Without Boiling

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (15)
  1. Gather the fruit in the middle of a warm day, in very dry weather.
  2. Strip the fruit from the stalks directly.
  3. Weigh the fruit.
  4. Bruise the fruit slightly.
  5. Turn the fruit into a bowl or deep pan.
  6. Mix with it an equal weight of fine dry sifted sugar.
  7. Put immediately into small, wide-necked bottles.
  8. Cork these firmly without delay.
  9. Tie bladder over the tops.
  10. Keep them in a cool place, or the fruit will ferment.
  11. Stir the mixture softly, and only just sufficiently to blend the sugar and the fruit.
  12. Ensure the bottles are perfectly dry.
  13. Clean the bladders in the usual way and allow them to become nearly dry.
  14. Moisten the bladder with a little spirit on the side which is to be next to the cork.
  15. Observe these precautions to avoid spoiling the mixture.
Original Text
TO PRESERVE STRAWBERRIES OR RASPBERRIES, FOR CREAMS OR ICES, WITHOUT BOILING. Let the fruit be gathered in the middle of a warm day, in very dry weather; strip it from the stalks directly, weigh it, bruise it slightly, turn it into a bowl or deep pan, and mix with it an equal weight of fine dry sifted sugar, and put immediately into small, wide-necked bottles; cork these firmly without delay, and tie bladder over the tops. Keep them in a cool place, or the fruit will ferment. The mixture should be stirred softly, and only just sufficiently to blend the sugar and the fruit. The bottles must be perfectly dry, and the bladders, after having been cleaned in the usual way, and allowed to become nearly so, should be moistened with a little spirit on the side which is to be next to the cork. Unless these precautions be observed, there will be some danger of the whole being spoiled. Equal weight of fruit and sugar.
Notes
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