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📝 Description
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🥘 Ingredients
To every quart bottle allow 1/4 lb. of finely-pounded loaf sugar; sherry or Madeira.
👨🍳 Method
Let the fruit be gathered in fine weather, and used as soon as picked. Have ready some perfectly dry glass bottles, and some nice soft corks or bungs. Pick the stalks from the strawberries, drop them into the bottles, sprinkling amongst them pounded sugar in the above proportion, and when the fruit reaches to the neck of the bottle, fill up with sherry or Madeira. Cork the bottles down with new corks, and dip them into melted resin.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making Mrs. Beeton's Preserved Strawberries in Wine this week, and I was immediately struck by the simplicity and elegance of the technique. I found that the key to success lay in the precise layering of sugar and strawberries, which created a beautiful marbling effect as the fruit macerated. The most delightful surprise was how the resin-dipped corks ensured an airtight seal — a clever trick that preserved the vibrant colour of the strawberries and intensified their flavour. This recipe is perfect for the modern weeknight cook who appreciates a touch of vintage charm. The process is straightforward and the ingredients are easily sourced. The result is a sophisticated treat that's perfect for sharing with friends or enjoying as a special dessert. Next time, I plan to experiment with different wines to see how they influence the final flavour.
