Strawberries, to preserve for eating with Cream

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
main ingredients
Instructions (6)
  1. Take the largest scarlet strawberries you can get, full red, but not too ripe, and their weight in double-refined sugar.
  2. Take more strawberries of the same sort; put them in a pot, and set them in water over the fire to draw out the juice.
  3. To every pound of strawberries allow full half a pint of this juice, adding to it nearly a quarter of a pound more sugar.
  4. Dip all the sugar in water; set it on the fire; and, when it is thoroughly melted, take it off, and stir it till it is almost cold.
  5. Then put in the strawberries, and boil them over a quick fire; skim them; and, when they look clear, they are done enough.
  6. If you think the syrup too thin, take out the fruit, and boil it more; but you must stir it till it is cold before you put the strawberries in again.
Original Text
Strawberries, to preserve for eating with Cream. Take the largest scarlet strawberries you can get, full red, but not too ripe, and their weight in double-refined sugar. Take more strawberries of the same sort; put them in a pot, and set them in water over the fire to draw out the juice. To every pound of strawberries allow full half a pint of this juice, adding to it nearly a quarter of a pound more sugar. Dip all the sugar in water; set it on the fire; and, when it is thoroughly melted, take it off, and stir it till it is almost cold. Then put in the strawberries, and boil them over a quick fire; skim them; and, when they look clear, they are done enough. If you think the syrup too thin, take out the fruit, and boil it more; but you must stir it till it is cold before you put the strawberries in again.
Notes
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