Brandied Raspberries
From The new Annie Dennis cook book, 1905
Serves 10
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- Cover the berries with brandy or whiskey
- three pounds of sugar
Method
Cover the berries with brandy or whiskey.
Let stand for four days, strain and sweeten with three pounds of sugar to one gallon of juice.
Bottle and seal at once.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 6. The excerpt below is the record exactly as published.
three pounds of sugar. Boil thirty minutes, stirring constantly. If desired, the berries, after ten minute,s, may be rubbed through a sieve just fine enough to keep the seed from going through. Then add sugar and boil as before. 16 THE NEW ANNIE DENNIS COOK BOOK Raspberry Preserves Gather the berrie^ almost ripe. Put half a gallon in a porcelain kettle with one pint of water. Boil ten minutes, or until the berries are tender. Drain off two-thirds of thej juice, and add one pound of sugar to one of berries, and boil until the syrup is thick. Put in jars and seal while hot. Raspberry Wine Pour boiling water over the berries, and let them stand twelve hours ; strain. Use two and a half pounds of sugar to one gallon of juice. Let stand for ten days. Strain, put in jugs and cork. Keep in a cool place for six months, then draw off and bottle. Brandied Raspberries Cover the berries with brandy or whiskey
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