Dinner
Berries
Berries, preserved from Marion Harland’s 1903 cookbook with ingredient cues including let each person sweeten his portion for himself, after which they should be eaten im.
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.
- Let each person sweeten his portion for himself, after which they should be eaten immediately, before the sugar has time to draw out the juice and thereby wither the berries.
- Choose the finest fruit for this meal, using the stem as a handle, and dipping the berry into powdered sugar, if not sweet enough to be eaten without.
Historical transcription
Source method
- 1
These should never in any circumstances be sugared in the dish. Let each person sweeten his portion for himself, after which they should be eaten immediately, before the sugar has time to draw out the juice and thereby wither the berries.
- 2
Strawberries should be eaten at breakfast with the caps on. Choose the finest fruit for this meal, using the stem as a handle, and dipping the berry into powdered sugar, if not sweet enough to be eaten without.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.