Adelaide Keen went abroad with a notebook and came home with the recipes — cocka leekie from Scotland, petite marmite from Paris, the maids of honor of Richmond — each dish tagged with the country that gave it.

Home › Cakes, Puddings, and Pastry › Claret and Strawberries

Claret and Strawberries

(France.) Dissolve 1/4 pound sugar in a pint of claret, or more, if needed, to sweeten, pick sufficient strawberries, cover with this and set on ice for an hour before use. Eat with crackers and cream cheese.

← Claret Jelly Rod Gruid →

Claret and Strawberries

Read next