RASPBERRY PASTE

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (12)
  1. Mash a quart of raspberries.
  2. Strain one half of the mashed raspberries, and put the juice to the other half.
  3. Boil the raspberries and juice for a quarter of an hour.
  4. Add a pint of red currant juice to the raspberry mixture.
  5. Boil the mixture together until the berries are cooked.
  6. Put a pound and a half of double refined sugar into a clean pan with enough water to dissolve it.
  7. Boil the sugar and water until it reaches a sugar syrup consistency.
  8. Add the cooked berries and juice to the sugar syrup.
  9. Scald the mixture briefly.
  10. Pour the mixture into glasses or plates.
  11. Place the glasses or plates in a stove to dry.
  12. Turn the paste as needed while drying.
Original Text
To make RASPBERRY PASTE. MASH a quart of raspberries, strain one half, and put the juice to the other half, boil them a quarter of an hour, put to them a pint of red currant juice, let them boil altogether till your berries are enough, put a pound and a half of double refined sugar into a clean pan, with as much water as will dissolve it, and boil it to a sugar again, then put in your berries and juice, give them a scald, and pour it into glasses or plates, then put them into a stove to dry, and turn them as you see occasion.
Notes
—