Strawberries Preserved Whole. (Lady Ryecroft.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Take the quantity of large strawberries you wish to preserve ('British Queen' strawberries are best), and their weight in sugar.
  2. Pound half the sugar, and strew it over the fruit over-night.
  3. In the morning, pour the syrup thus made on to the remainder of the sugar, and dissolve it over a slow fire.
  4. Put the strawberries to the syrup, and give them a gentle boil for 5 minutes.
  5. Repeat this process for 3 successive days.
  6. On the last of these occasions, take out the strawberries, and boil the syrup for 10 minutes, and then pour it over them.
  7. When bottled they should be looked at every now and then, and, if they seem inclined to ferment, give them a boil up.
Original Text
Strawberries Preserved Whole. (Lady Ryecroft.) Take the quantity of large strawberries you wish to preserve (“British Queen” strawberries are best), and their weight in sugar; pound half the sugar, and strew it over the fruit over-night. In the morning, pour the syrup thus made on to the remainder of the sugar, and dissolve it over a slow fire; then put the strawberries to the syrup, and give them a gentle boil for 5 minutes; repeat this process for 3 successive days. On the last of these occasions, take out the strawberries, and boil the syrup for 10 minutes, and then pour it over them. When bottled they should be looked at every now and then, and, if they seem inclined to ferment, give them a boil up. They are good for dessert, or to fill baskets of short-crust, baked in dariole moulds, with handles added, stuck on with caramel spun sugar. Strawberries can also be preserved with the recipe given for Black Currants.
Notes
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