Strawberries Stewed for Tarts
From Mrs. Crowen's American lady's cookery book (1847).
A historical recipe
Mrs. Crowen's American lady's cookery book, by Crowen, T. J., Mrs (1847).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
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- Make a syrup of one pound of sugar, and a teacup of water;
- add a little white of eggs;
- let it boil, and skim it until only a foam rises ;
- then put in a quart of berries, free from stems and hulls ;
- let them boil till they look clear, and the syrup is quite thick.
- Finish as directed for tarts, with fine puff paste.
- Raspberries.
- — These may be preserved wet, bottled, or made jam or marmalade of, the same as strawberries.
- Raspberries are very fine, dried in the sun, or a warm oven.
- They are very fine stewed for table or tarts.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon