To preserve STRAWBERRIES whole

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For preserving strawberries
Instructions (10)
  1. Get the finest scarlet strawberries with their stalks on, before they are too ripe, then lay them separately on a china dish.
  2. Beat and sift twice their weight of double refined sugar, and strew it over them.
  3. Take a few ripe scarlet strawberries, crush them, and put them into a jar, with their weight of double refined sugar beat small.
  4. Cover them close, and let them stand in a kettle of boiling water till they are soft, and the syrup is come out of them.
  5. Strain them through a muslin rag into a tossing-pan, boil and skim it well.
  6. 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.
  7. Set them on again and make them a little hotter.
  8. Do so several times till they look clear, but do not let them boil, it will fetch the stalks off.
  9. When the strawberries are cold, put them into jelly glasses, with the stalks downwards, and fill up your glasses with the syrup.
  10. Tie them down with brandy papers over them.
Original Text
To preserve STRAWBERRIES whole. GET the finest scarlet strawberries with their stalks on, before they are too ripe, then lay them separately on a china dish, beat and sift twice their weight of double refined sugar, and strew it over them, then take a few ripe scarlet strawberries, crush 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 come out of them, then strain them through a muslin rag into a tossing-pan, boil and skim it well, 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, then set them on again and make them a little hotter, do so several times till they look clear, but do not let them boil, it will fetch the stalks off, when the strawberries are cold, put them into jelly glasses, with the stalks downwards, and fill up your glasses with the syrup; tie them down with brandy papers over them.—They are very pretty amongst jellies and creams, and proper for setting out a dessert of any kind.
Notes
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