Dessert
Strawberries and cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cap the berries, one at a time, using the tips of your fingers.
- The practice of holding capped berries in the hollow of the hand until one has as many as the space will accommodate, is unclean and unappetizing.
- Pass powdered sugar and cream, also ice-cold, with them.
Historical transcription
Source method
- 1
Cap the berries, one at a time, using the tips of your fingers. The practice of holding capped berries in the hollow of the hand until one has as many as the space will accommodate, is unclean and unappetizing. Cap them deftly and quickly, letting each fall into a chilled bowl, and do this just before serving, keeping in a cool place until they are ready to go to table. Pass powdered sugar and cream, also ice-cold, with them.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.