pint of fresUy-gathered and perfectly soimd
raspberries, or if preferred take half a pint of
raspberries and half a pint of red currants.
Boil five ounces of loaf sugar in a quarter of a
pint of water✪ Raspberries, Compote of for ten minutes, put in the picked
fruit, and let it simmer gently for six minutes.
Lift the raspberries out carefully, and put them
into a glass dish. Let the sjTup boil a minute
longer, and when it is cold pour it over the
fruit. Serve as an accompaniment to simple
milk puddings of various kinds. Time, twenty
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( 707 )
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minutes. Probable cost, 5d. to Sd. Sufficient
for four or five persons.
Raspberries, Compote of (a German
recix^e). — Bruise a ciuart of sound raspberries
thoroughly, put them into a glass dish, and
sprinkle a pound of powdered sugar over them.
Let them lie in a cool place for a couple of
hours, then pour over them a quart of thin
claret, and a quart of cold water✪ Raspberry Compote. Send sponge-
cake or any Hght cake to table with them.
Time, two hours.
Raspberries, Iced for Dessert. —
Take as many fine freshly-gathered raspberries
as will be wanted. Whisk the white of an egg,
and stir in with it two table-spoonfuls of cold
spring water. Dip the raspberries one by one
in the liquor, drain them, and roll them in
finely powdered and sifted sugar✪ Iced Raspberries for Dessert. Lay them
on paper to dry, and arrange them prettily with
other fi-uits in a dessert dish. Time to dry,
six or eight hours. Probable cost of raspberries,
2d. to 6d. per pint.
Raspberries, Prepared for Dessert.
— An hour before it is to be used, take up the
fruit, examine it, and carefully remove every
hull, and every imperfect or decayed portion.
Have ready a basin of cold water. Take a
small handful of raspberries at a time, and pass
them quickly through the water without allow-
ing them to remain in it for a second. Put
them into the dish in which they are to be
served, and sprinkle powdered white sugar
plentifully over them. This process will
freshen the fruit, and not do it any harm.
Care should be taken not to touch the fruit
after it has been picked until within an hour
before it is to be served.
Raspberries, Preserved. — Take a
sufficient quantity of raspberries before they
are quite ripe. Allow four ounces of sugar to
each bottle. " It cannot be too much recom-
mended to those who have raspberries in great
quantities to preserve them in this way, as it is
a great resource in those seasons when none
can be had."
Raspberries, Preserved (a French
recipe) . — Take f oiu- pounds of raspbemes picked
from the stalks, set aside at least half, which
should be the finest, add to the rest one pound
of white currants, and bruise and strain them
through a cloth, wringing it so as to extract all
the juice. Put the juice into a preserving-pan,
and allow three-quarters of a pound of sugar to
every pound of juice, including the weight of
the raspberries left whole. Let the sugar and
juice boil, skimming it, and at the end of twenty
minutes put in the rest of the fruit, and let it
boil for ten minutes longer. "When the pre-
serve is boiled enough — it is so if the syrup
jellies when a little is put on a plate to cool —
take it off the fire, and pot in the usual way.
Raspberries, Preserved Whole.— ✪ Raspberry Preserves
Page 1475 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
pint of freshly-gathered and perfectly sound raspberries, or if preferred take half a pint of raspberries and half a pint of red currants. Boil five ounces of loaf sugar in a quarter of a pint of water for ten minutes, put in the picked fruit, and let it simmer gently for six minutes. Lift the raspberries out carefully, and put them into a glass dish. Let the sjTup boil a minute longer, and when it is cold pour it over the fruit. Serve as an accompaniment to simple milk puddings of various kinds. Time, twenty
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minutes. Probable cost, 5d. to Sd. Sufficient for four or five persons.
Raspberries, Compote of (a German recipe). — Bruise a quart of sound raspberries thoroughly, put them into a glass dish, and sprinkle a pound of powdered sugar over them. Let them lie in a cool place for a couple of hours, then pour over them a quart of thin claret, and a quart of cold water. Send spongecake or any Hght cake to table with them. Time, two hours.
Raspberries, Iced for Dessert. — Take as many fine freshly-gathered raspberries as will be wanted. Whisk the white of an egg, and stir in with it two table-spoonfuls of cold spring water. Dip the raspberries one by one in the liquor, drain them, and roll them in finely powdered and sifted sugar. Lay them on paper to dry, and arrange them prettily with other fruits in a dessert dish. Time to dry, six or eight hours. Probable cost of raspberries, 2d. to 6d. per pint.
Raspberries, Prepared for Dessert.
— An hour before it is to be used, take up the fruit, examine it, and carefully remove every hull, and every imperfect or decayed portion. Have ready a basin of cold water. Take a small handful of raspberries at a time, and pass them quickly through the water without allowing them to remain in it for a second. Put them into the dish in which they are to be served, and sprinkle powdered white sugar plentifully over them. This process will freshen the fruit, and not do it any harm. Care should be taken not to touch the fruit after it has been picked until within an hour before it is to be served.
Raspberries, Preserved. — Take a sufficient quantity of raspberries before they are quite ripe. Allow four ounces of sugar to each bottle. " It cannot be too much recommended to those who have raspberries in great quantities to preserve them in this way, as it is a great resource in those seasons when none can be had."
Raspberries, Preserved (a French recipe) . — Take f oiu- pounds of raspbemes picked from the stalks, set aside at least half, which should be the finest, add to the rest one pound of white currants, and bruise and strain them through a cloth, wringing it so as to extract all the juice. Put the juice into a preserving-pan, and allow three-quarters of a pound of sugar to every pound of juice, including the weight of the raspberries left whole. Let the sugar and juice boil, skimming it, and at the end of twenty minutes put in the rest of the fruit, and let it boil for ten minutes longer. "When the preserve is boiled enough — it is so if the syrup jellies when a little is put on a plate to cool — take it off the fire, and pot in the usual way.
Raspberries, Preserved Whole.—
Records on this page
Raspberries, Compote ofRaspberry CompoteIced Raspberries for DessertRaspberry PreservesRaspberry and Currant Jelly