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A Colonial Confection - Strawberries in Wine
Reprinted from "The Thirteen Colonies Cookbook" by Mary Donovan, Amy Hatrak, Frances Mills and Elizabeth Shull
"After walking in the Garden we returned and found the table Spread with 6 or 8 quarts of the large Hudson Strawberry, gathered fresh from the vines with a proportionable quantity of cream, wine, and sugar...Our taste and smell were both regaled, whilst ease, sociability, and good humour enhanced the pleasure of the repast." - Abigail Adams, Philadelphia, 1798
"Take some cream and sweeten it to your taste; then tie a branch of rosemary, and two or three birch twigs together; and whip your cream well with it, still taking off the froth as it rises; do so till you have made all your cream into froth, and lay it high, like a Mountain." - Sarah Harrison, "The House-keeper's Pocket-book," 1755.
Fresh strawberries
Sweet white dessert wine
Confectioner's sugar
Whipped cream
Allow fresh strawberries to stand in sweet wine for approximately one hour. Add finely sifted confectioners sugar and mound with whipped cream garnished with small strawberry leaves and dusted with nutmeg.
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"Please, sir - may I have some more?"
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