Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Arrowroot | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts of strawberries
- three teaspoonfuls of arrowroot moistened in a little cold water
- half cupful of sugar
- a quart of fruit-juice
- a piece of ice in each glass
- 28 deg
- 32 deg
Directions
The juice of oranges, strawberries, currants, or any fruit makes a delicious first course for luncheon in summer time or the fruit season, when prepared as directed below. It is served cold in small glasses and eaten with a spoon.
Take a quart of fruit-juice; this will require about a dozen oranges, or two quarts of strawberries or other juicy fruit; strain it through filter paper to make it clear (see page 415); put it in an earthenware or porcelain-lined saucepan on the fire, and as soon as it steams, stir in three teaspoonfuls of arrowroot moistened in a little cold water. Cook it until clear; then add a half cupful of sugar (or more if an acid fruit), and as soon as the sugar is dissolved turn it into a bowl to cool. At the moment of serving put a piece of ice in each glass.
CHAPTER XXV
COMPOTES, PRESERVING AND CANNING, PICKLES
[Sidenote: For plain desserts.]
Compotes are fresh fruits stewed. They are good served with cake as a plain dessert. In combination with rice or other molded cereals they are a very wholesome sweet for children.
[Sidenote: Serving.]
Make a syrup of 28 deg. (see page 513). When it is boiling drop the fruit in, a few pieces at a time, so it will not get broken or crushed. Let it cook until tender, but still firm enough to hold its form. Remove it carefully with a skimmer. Arrange the pieces in regular order, overlapping, or piled like uncooked fruit in a glass or silver dish. After the fruit is cooked, let the syrup boil down until thick, or about 32 deg., and strain it over the fruit. Let it cool before serving.