Two evocative lists from the Clarendon archive show the impressive range of foods that a Victorian country estate was capable of producing.
The Grove, an estate in Hertfordshire on the outskirts of Watford, was the country seat of the Earls of Clarendon (2nd creation) for about 170 years after it was purchased by the 1st earl Thomas Villiers in 1753.

Fruit and vegetables sent from the Grove estate, 22 July 1842 [click to enlarge]

Provisions sent from the Grove estate, 22 July 1842 [click to enlarge]
I was reasonably familiar with pecks and bushels and heads, but curious what a ‘pottle’ amounted to. The Oxford English Dictionary came to my rescue, as it often does. A pottle was, when used to measure liquids and dry goods like corn, equal to half a gallon (approximately 2.3 litres). But when used for strawberries it is, enigmatically, just a small basket of conical shape, designed to protect soft foods in transit.
And what might they have done with their strawberries? This recipe for strawberry salad, by the celebrity French chef Alexis Soyer, published in his useful work of affordable, plain cookery A Shilling Cookery for the People (1845), might not have been fancy enough for the countess, but it does at least make good use of a pottle of ripe strawberries, should you also have a gill of brandy handy.
These papers, of the Earls of Clarendon of the second creation, are currently being catalogued and will be available to readers in 2022.