CookEat Recipe
Preserved Strawberries
Six small saucers of preserved strawberries with separate sugar. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0258. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use commercially preserved whole strawberries in syrup and retain their liquid for division. Offer granulated sugar separately; no drained-fruit yield or exact per-saucer volume is implied. Limites : Fruit-to-syrup ratio, berry count, saucer fill, sugar amount and diners remain unmeasured. Retain the selected product liquid; no cooking, draining or syrup reduction is prescribed.
Method
Steps
Step 1
Measure the nominal 475 mL pint of commercially preserved WHOLE strawberries IN THEIR SYRUP, retaining all selected product liquid.
Step 2
Divide the fruit and syrup among SIX small saucers. Offer granulated sugar separately in an unmeasured serving vessel. No fixed berry count or observed fill volume is established.
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