Pour the boil-
ing juice upon the fruit, put both again into
the pan, and boil the mixture for a quarter
of an hour, or till the juice will set when a
little is put upon a plate. Put the preserved
fruit into jars, cover in the usual way, and
store in a cool place. Strawberries preserved
thus are verj' good served in glasses, mixed
with cream. Probable cost, 4d. to 8d. per
pound.
Strawberries, Preserved Whole
(another way). — Piclc and weigh the berries,
and put them in layers on a dish with finely-
powdered sugar interspersed amongst them,
using a pound of sugar to a pound of fruit.
Leave them until the next day, put them gently
into a preserving-pan, and when the juice is
just about to boil turn all into a colander, and
drain off the juice. Let it boil, then pour it
upon the fruit, and leave it until the next day.
Put it again on the fire, let it reach the point
of boiling once more, and again pour it out.
Drain it, let it get cold, then pour it on the
fruit, and rei)eat this process for four or five
days. Put the fruit into jars, cover these,
and store for tise. A pint of red-currant
juice for si.x pounds of fruit, boiled to syrup
with half a pound of sugar, and added to the
juice during the last boiling, will greatly im-
prove the flavour of this preparation. Time,
five days.
Strawberries, Wholesomeness of.—
The stra^-berry must be ranked amongst the
most wholesome productions of the vegetable
kingdom. It is recorded of Fontenelle that he
ascribed his longe^"ity to them, in consequence
of their having regularly cooled a fever which
he had everj- spring ; and that he used to say,
" If I can but reach the season of strawberries."
Bcierhaave regarded their continual use as one
of the principal remedies in cases of obstruction
and viscidity, and in putrid disorders. Hoff-
man furnishes instances of obstinate disorders
cured by them, even consumption, and Linnreus
says that by eating plentifully of them he kept
himself free from gout.
Strawberry Acid. — Dissolve five ounces
of tartaric acid in two quarts of cold .spring
water, and pour this into an earthenware pan
over twelve pounds of picked ripe strawberries.
Leave them until the next day, then strain off
the liquor without bruising the fruit. Put a
pound and a half of powdered and sifted loaf
sugar with each pint of clear liquor, stir it
until dissolved, and bottle for use. Raspberry
acid may be made in the same way. Time,
two days. Strawberries, 4d. to 8d. per pound.
Strawberry, Alpine. — Unlike other
kinds of strawberries, the Alpine strawberry
has a tall stem and erect manner of growth.
The fruit, which is either red or white, is not
very large, but is produced in great abundance,
and is to be had long after other kinds are out
of season.
Strawberry and Custard Pudding.
—Take four ounces of finely-grated bread-
crumbs. Place four table- spoonfuls of straw-
berry jam in a buttered pie-dish, cover this
with the bread-crumbs, and add some good
nicely-flavoured custard made with a pint of
milk, two eggs, and a little sugar✪ Strawberry and Custard Pudding. Stir the
custard over the fire tiU it begins to thicken,
pour it gradually upon the bread-crumbs, and
bake the pudding in a moderately -heated oven.
Time to bake, half an hour. Probable cost. Is.
Sufiicient for four or five persons.
Page 1910 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pour the boiling juice upon the fruit, put both again into the pan, and boil the mixture for a quarter of an hour, or till the juice will set when a little is put upon a plate. Put the preserved fruit into jars, cover in the usual way, and store in a cool place. Strawberries preserved thus are verj' good served in glasses, mixed with cream. Probable cost, 4d. to 8d. per pound. Strawberries, Preserved Whole
(another way). — Piclc and weigh the berries, and put them in layers on a dish with finely-powdered sugar interspersed amongst them, using a pound of sugar to a pound of fruit. Leave them until the next day, put them gently into a preserving-pan, and when the juice is just about to boil turn all into a colander, and drain off the juice. Let it boil, then pour it upon the fruit, and leave it until the next day. Put it again on the fire, let it reach the point of boiling once more, and again pour it out. Drain it, let it get cold, then pour it on the fruit, and repeat this process for four or five days. Put the fruit into jars, cover these, and store for tise. A pint of red-currant juice for si.x pounds of fruit, boiled to syrup with half a pound of sugar, and added to the juice during the last boiling, will greatly improve the flavour of this preparation. Time, five days.
Strawberries, Wholesomeness of.—
The stra^-berry must be ranked amongst the most wholesome productions of the vegetable kingdom. It is recorded of Fontenelle that he ascribed his longe^"ity to them, in consequence of their having regularly cooled a fever which he had everj- spring ; and that he used to say, " If I can but reach the season of strawberries." Bcierhaave regarded their continual use as one of the principal remedies in cases of obstruction and viscidity, and in putrid disorders. Hoffman furnishes instances of obstinate disorders cured by them, even consumption, and Linnreus says that by eating plentifully of them he kept himself free from gout.
Strawberry Acid. — Dissolve five ounces of tartaric acid in two quarts of cold .spring water, and pour this into an earthenware pan over twelve pounds of picked ripe strawberries. Leave them until the next day, then strain off the liquor without bruising the fruit. Put a pound and a half of powdered and sifted loaf sugar with each pint of clear liquor, stir it until dissolved, and bottle for use. Raspberry acid may be made in the same way. Time, two days. Strawberries, 4d. to 8d. per pound.
Strawberry, Alpine. — Unlike other kinds of strawberries, the Alpine strawberry has a tall stem and erect manner of growth. The fruit, which is either red or white, is not very large, but is produced in great abundance, and is to be had long after other kinds are out of season.
Strawberry and Custard Pudding.
—Take four ounces of finely-grated breadcrumbs. Place four table- spoonfuls of strawberry jam in a buttered pie-dish, cover this with the bread-crumbs, and add some good nicely-flavoured custard made with a pint of milk, two eggs, and a little sugar. Stir the custard over the fire tiU it begins to thicken, pour it gradually upon the bread-crumbs, and bake the pudding in a moderately -heated oven. Time to bake, half an hour. Probable cost. Is. Sufiicient for four or five persons.
Records on this page
Strawberry and Custard Pudding