Strawberries in the Sun
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).
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
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
Chef Wood
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- To two pounds of berries take two pounds of sugar and three-quarters cup of water.
- Put the syrup in the preserving kettle;
- bring it to a boil and cook for about ten minutes, or until it begins to thicken.
- Add the berries;
- cook for ten minutes and pour them out in shallow dishes or meat platters.
- Cover with sheets of glass, allowing a little air for ventilation;
- place in the sun until the juice is thick and syrupy.
- This will take two days or more, but the rich color and delicious flavor of the fruit will fully repay the effort expended.
- Put into small jars or tumblers and cover according to directions.
Plating
Cookware for this recipe
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Saucepan
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Kettle