Strawberry Cocktail
A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).
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A historical recipe
Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.
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
- one cup of water
- two tablespoonfuls sugar
- one-half cup claret
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Mrs.
- H.
- W.
- Keil Select large ripe berries, and if very sandy, wash them.
- Remove hulls and cut them in halves lengthwise;
- fill glasses with berries and pour over them a dressing made by mixing one cup of water and two tablespoonfuls sugar, let boil three minutes;
- cool and add one-half cup claret;
- let this dressing be ice cold when poured over the berries.
- Serve.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife