To Preserve Strawberries Whole

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

1596. INGREDIENTS.—To every lb. of fruit allow 1-1/2 lb. of good loaf sugar, 1 pint of red-currant juice. ↝ Strawberries, raw [Fruits and Fruit Juices]
1596. INGREDIENTS.—To every lb. of fruit allow 1-1/2 lb. of good loaf sugar, 1 pint of red-currant juice. ↝ Sugar, NFS [Sugars and honey]
1596. INGREDIENTS.—To every lb. of fruit allow 1-1/2 lb. of good loaf sugar, 1 pint of red-currant juice. ↝ Currants, red and white, raw [Fruits and Fruit Juices]

Instructions (6)

Choose the strawberries not too ripe, of a fine large sort and of a good colour.
Pick off the stalks, lay the strawberries in a dish, and sprinkle over them half the quantity of sugar, which must be finely pounded.
Shake the dish gently, that the sugar may be equally distributed and touch the under-side of the fruit, and let it remain for 1 day.
Have ready the currant-juice, drawn as for red-currant jelly No. 1533; boil it with the remainder of the sugar until it forms a thin syrup, and in this simmer the strawberries and sugar, until the whole is sufficiently jellied.
Great care must be taken not to stir the fruit roughly, as it should be preserved as whole as possible.

Serving Suggestion

Strawberries prepared in this manner are very good served in glasses and mixed with thin cream.

Original Text

TO PRESERVE STRAWBERRIES WHOLE.

1596. INGREDIENTS.—To every lb. of fruit allow 1-1/2 lb. of good loaf sugar, 1 pint of red-currant juice.

Mode.—Choose the strawberries not too ripe, of a fine large sort and of a good colour. Pick off the stalks, lay the strawberries in a dish, and sprinkle over them half the quantity of sugar, which must be finely pounded. Shake the dish gently, that the sugar may be equally distributed and touch the under-side of the fruit, and let it remain for 1 day. Then have ready the currant-juice, drawn as for red-currant jelly No. 1533; boil it with the remainder of the sugar until it forms a thin syrup, and in this simmer the strawberries and sugar, until the whole is sufficiently jellied. Great care must be taken not to stir the fruit roughly, as it should be preserved as whole as possible. Strawberries prepared in this manner are very good served in glasses and mixed with thin cream.

Time.—1/4 hour to 20 minutes to simmer the strawberries in the syrup.

Seasonable in June and July.

Notes

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