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Dessert

Dried Strawberries

A method of preserving strawberries by layering with sugar and scalding, then drying in a cool oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Dried Strawberries

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F in the steps is the modern equivalent, not the book's own figure.

Macerate

  1. Place 10 pounds of strawberries in a jar and sprinkle with 4 pounds of sugar.

  2. Let the mixture stand overnight.

Scald and sugar

  1. On the next day, scald the strawberries and return them to the jar.

  2. On the third day, add 1 pound of sugar and scald again.

Dry and store

  1. Spread the strawberries on plates.

  2. Dry the strawberries in a cool oven (300°F / 150°C).

  3. Store dried strawberries in tin canisters.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Strawberries
Provide the fruit that is concentrated and dried into a chewy, intensely flavored snack.
White sugar
Draws water out of the fruit through osmosis and preserves it, adding sweetness and body.

The step that matters

Scalding the strawberries over several days. Repeated scalding with sugar syrup draws moisture out gradually while the sugar preserves the fruit. Heating too briefly or skipping a day can leave the berries wet and prone to spoiling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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