Raspberry Cordial
From Jane Hamilton's recipes, 1909
Best used in the summer it is made, but will keep for twelve months.
Presented as published in 1909. 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
Nutrition per serving
4865Calories
55 gProtein
1154 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories4865 kcal
Protein55 g
Carbohydrates1154 g
Fiber0 g
Sugars599 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium61 mg
Potassium8519 mg
Calcium954 mg
Iron25 mg
Magnesium1065 mg
Phosphorus1497 mg
Zinc12 mg
Copper3.1 mg
Manganese27 mg
Vitamin D0 mcg
Vitamin C1252 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water6550 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 41. The excerpt below is the record exactly as published.
five ounces of Tartaric acid to two quarts of water, pour this on twelve pounds of raspberries and let it stand twenty-four hours; then press the fruit and strain the juice through a muslin cloth. To every pint of juice put one pound four ounces of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.