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Preserved Strawberries

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 2 ingredients

  1. one pint of sugar
  2. one-half cup of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. To one pint of strawberries take one pint of sugar and one-half cup of water.
  2. Unless strawberries are cooked in the sun they should be prepared only in small quantities or they will be dark and unpalatable.
  3. If the following directions are carefully observed the berries will be plump and of a rich red color.
  4. Bring the sugar and water to a boil;
  5. add the strawberries and cook ten minutes.
  6. Remove the berries carefully with a skimmer and cook the syrup until it is of the consistency of jelly.
  7. Return the berries to the syrup;
  8. bring all to a boil and when cool put in glass tumblers.

Plating

Cookware for this recipe

  • Saucepan
  • Slotted spoon
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.