Creamed strawberries

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From our Summer 2009 newsletter (pdf)

This month, we turned to Viktoria Haase, Chair of Belmont’s Sesquicentennial Committee, for a recipe. She kindly provided us an entire book! We thank her for Festival of Strawberries (2nd ed., 1971) from which we selected a recipe written in 1857. It speaks to the cookbook’s last line (after 90 pages of strawberry recipes): “On the other hand, we know you just can’t improve on fresh strawberries and cream!” Belmont’s founding residents would have agreed.

Take fine large ripe strawberries. Hull or stem them, and set on ice till just before they are wanted. Divide them into saucerfulls. If you have glass saucers, they will make a better show than china.

Put some powdered sugar in the bottom of each saucer. Fill with strawberries, and then strew on a liberal allowance of sugar, for American strawberries (however fine in appearance) are seldom sweet.

Have ready sufficient whipped cream that has been frothed with rods or with a tin cream-churn. Pile high a portion of the whipt cream on each saucer of berries.

Strawberries are sometimes eaten with wine and sugar, if cream is not convenient. With milk they curdle, and are unwholesome, besides tasting poorly.

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