Strawberries, to preserve in Gooseberry Jelly

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 (4)
For the jelly base
For adding strawberries
Instructions (6)
  1. Take a quart of the sharpest white gooseberries and a quart of water; let them come up to a boil, and then strain them through a lawn sieve.
  2. To a pint of the liquor put one pound of double-refined sugar; let it boil till it jellies; skim it very well, and take it off.
  3. When cool, put in the strawberries whole and picked.
  4. Set them on the fire; let them come to a boil; take them off till cold; repeat this three or four times till they are clear.
  5. Then take the strawberries out carefully, that they may not bruise or break, and boil the jelly till it is stiff.
  6. Put a little first in the bottom of your pots or glasses; when set, put in the rest, first mixed with the strawberries, but not till nearly cold.
Original Text
Strawberries, to preserve in Gooseberry Jelly. Take a quart of the sharpest white gooseberries and a quart of water; let them come up to a boil, and then strain them through a lawn sieve. To a pint of the liquor put one pound of double-refined sugar; let it boil till it jellies; skim it very well, and take it off; when cool, put in the strawberries whole and picked. Set them on the fire; let them come to a boil; take them off till cold; repeat this three or four times till they are clear; then take the strawberries out carefully, that they may not bruise or break, and boil the jelly till it is stiff. Put a little first in the bottom of your pots or glasses; when set, put in the rest, first mixed with the strawberries, but not till nearly cold.
Notes
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