Raspberry Preserves
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
- half a gallon of berries
- one pound of sugar
- one pint of water
Method
Gather the berries 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 the 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.
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.
half gallon of berries and boil them with one pint of water until thoroughly done; strain, and to one pint of juice add one pound of sugar. Boil until it jellies and pour in molds. Raspberry Jam Mash the bejrries thoroughly. To half gallon of fruit add one pint of water and boil ten minutes ; then add 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
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Cook this with the app: pantry check, scaling, and the assistant.