vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raspberry Cake
From Cassell's dictionary of cookery, 1892
Serves 4
Further instructions may be needed.
Presented as published in 1892. 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
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1478. The excerpt below is the record exactly as published.
Raspberry Cake.— Pick a pint of freshly- gathered ripe rasj^berries. Put them into a saucepan, sprinkle two table-spoonfuls of sugar over them, and shake the saucepan over a gentle fire until the juice flows. Before the rasp- berries can fail, lift them out, boil the syrup till it is clear and thick, and pour it out. Beat to a cream a piece of fresh butter the size of a large egg
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