Strawberry Vinegar.— This vinegar is
excellent for flavouring sweet sauces, also a
spoonful or two put into a tumblerful of cold
■\vater forms a refreshing summer di-ink. Gather
the fruit in dry weather, when it is fully ripe
and finely flavoured. Let it be quite fresh.
Pick and w-eigh it, and put it into stone jars or
wide-mouthed glass bottles, and over each pound
pour a quart of best white-wine vinegar. Cover
the jars closely, and let the strawberries infuse
in the vinegar for three daj's. Drain it off, and
put it upon fresh fruit. Let this stand three
■days, and repeat the operation a third time.
Drain off the liquor closely, and let it run
through a canvas bag dipped in vinegar.
Measure it, and stir into it until almost dis-
solved a pound of sugar✪ Strawberry Vinegar broken up small for
each pint of vinegar. Put it over a clear fire
in an enamelled (not a metal) saucepan, and
let it boil gently for five minutes. Pour it out,
let it stand twelve minutes, skim it thoroughly,
and bottle for use. Tims, ten days. Probable
«ost, Is. 6d. per pint.
Strawberry Water (a refreshing summer
<L.-ink). — Take half a pound of finely -flavoured
strawbeiTies. Bruise them well in a basin with
a wooden simoon, and mix with them four table-
spoonfuls of finely-powdered sugar and a quarter
of a pint of cold water✪ Strawberry Water. Rub them through a
fine sieve, and filter what passes through the
sieve till it is clear and bright. Wash the
dregs in the sieve with a little cold water to
prevent waste. Add the strained juice of half
a lemon and a pint of cold water to the liquor,
and put it in ice or in a cool place till wanted.
Time, about an hour to prepare. Probable cost,
3d. per pint. Sufficient for about a quart of
water.
Strawberry Water Ice.— Pick a pound
of ripe strawberries, and bruise them well with
half a pound of red currants. Pour upon them
a pint of clarified sugar✪ Strawberry Water Ice, and add two or three
drops of cochineal if liked. Rub the whole
tin-ough a hair-sieve into a basin, and freeze in
the usual way.
Strawberry Wine. — A simple method of
making strawberry wine is to add a little straw-
berry-juice to good flavourless currant wine.
To make it from fresh fruit, bruise three gallons
of strawberries, and pour upon them three
gallons of water. Let them infuse twenty-four
hours. Strain the liquor through a canvas bag,
and add eight pounds of lump sugar, two gallons
of cider, one ounce of powdered red tartar, and
the thin rind of a fresh lemon✪ Strawberry Wine. "When putting
the wine into the cask a little brandy may be
added if liked.
StufQ.ng. — Stuffing is but a homely name
for forcemeat, for the preparation of which
various recipes are given under their appro-
priate headings. In making forcemeat great
care should be taken that the ingredients are
equally and smoothly mixed, that no one par-
ticular herb or sj^ice overpowers the fla-
vour of the rest; and that the seasoning is
suited to the dish it is intended to accompany.
Forcemeats should be of such a consistency that
they can be cut through with a knife, yet they
should neither be heavy nor dl■J^ When the r
are made up into balls these should never be
larger than a small nutmeg. AVlien intended
for soups or ragouts, they should be cooked
before being added to the dish. They will need
to be fried till brown for brown sauce, and
boiled for three minutes for white sauce.
Stuffing, Alexandre Dumas'.— Stuffing
Page 1916 · 5 recipe records 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
Strawberry Vinegar.— This vinegar is excellent for flavouring sweet sauces, also a spoonful or two put into a tumblerful of cold water forms a refreshing summer di-ink. Gather the fruit in dry weather, when it is fully ripe and finely flavoured. Let it be quite fresh. Pick and weigh it, and put it into stone jars or wide-mouthed glass bottles, and over each pound pour a quart of best white-wine vinegar. Cover the jars closely, and let the strawberries infuse in the vinegar for three days. Drain it off, and put it upon fresh fruit. Let this stand three ■days, and repeat the operation a third time. Drain off the liquor closely, and let it run through a canvas bag dipped in vinegar. Measure it, and stir into it until almost dissolved a pound of sugar broken up small for each pint of vinegar. Put it over a clear fire in an enamelled (not a metal) saucepan, and let it boil gently for five minutes. Pour it out, let it stand twelve minutes, skim it thoroughly, and bottle for use. Tims, ten days. Probable cost, Is. 6d. per pint.
Strawberry Water (a refreshing summer drink). — Take half a pound of finely -flavoured strawberries. Bruise them well in a basin with a wooden spoon, and mix with them four tablespoonfuls of finely-powdered sugar and a quarter of a pint of cold water. Rub them through a fine sieve, and filter what passes through the sieve till it is clear and bright. Wash the dregs in the sieve with a little cold water to prevent waste. Add the strained juice of half a lemon and a pint of cold water to the liquor, and put it in ice or in a cool place till wanted. Time, about an hour to prepare. Probable cost, 3d. per pint. Sufficient for about a quart of water.
Strawberry Water Ice.— Pick a pound
of ripe strawberries, and bruise them well with half a pound of red currants. Pour upon them a pint of clarified sugar, and add two or three drops of cochineal if liked. Rub the whole
through a hair-sieve into a basin, and freeze in the usual way.
Strawberry Wine. — A simple method of making strawberry wine is to add a little strawberry-juice to good flavourless currant wine. To make it from fresh fruit, bruise three gallons of strawberries, and pour upon them three gallons of water. Let them infuse twenty-four hours. Strain the liquor through a canvas bag, and add eight pounds of lump sugar, two gallons of cider, one ounce of powdered red tartar, and the thin rind of a fresh lemon. "When putting the wine into the cask a little brandy may be added if liked.
StufQ.ng. — Stuffing is but a homely name for forcemeat, for the preparation of which various recipes are given under their appropriate headings. In making forcemeat great care should be taken that the ingredients are equally and smoothly mixed, that no one particular herb or sj^ice overpowers the flavour of the rest; and that the seasoning is suited to the dish it is intended to accompany. Forcemeats should be of such a consistency that they can be cut through with a knife, yet they should neither be heavy nor dry When the they are made up into balls these should never be larger than a small nutmeg. AVlien intended for soups or ragouts, they should be cooked before being added to the dish. They will need to be fried till brown for brown sauce, and boiled for three minutes for white sauce.
Stuffing, Alexandre Dumas'.— Stuffing
Records on this page
Strawberry VinegarStrawberry WaterStrawberry Water IceStrawberry WineCurrant Wine