Raspberry Extract
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 8. The excerpt below is the record exactly as published.
RASPBERRY EXTRACT. One of the best raspberry flavors is obtained from Orris root, which makes nice ices and can also be used to improve the flavor of canned berries. Take two and one half ounces of powdered Or- ris root, and put together with one pint of proof spirits
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