Raspberry Preserves
From Luncheons, breakfasts, simple dinners and carving, 1905
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
Method
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 25. The excerpt below is the record exactly as published.
To every pound of fruit use one and one-fourth of a pound of sugar. Put in a preserving kettle, fruit in the bottom, sugar on top. Set the kettle over a slow fire until the sugar melts, then boil rapidly a few minutes. Pour on large plat- ters and set in the svm every day for five days*, then seal up air tight. If this receipt is followed correctly the berries will look whole, red and fresh. Raspberry Preserves
Cook this with the app: pantry check, scaling, and the assistant.