The 1901 Cookbook Archive
No. 3305 — Raspberry Jelly, Third Method
English historical translation of Molokhovets recipe No. 3305 from the 1901 Russian cookbook, retaining original methods and measures.
Bring 2 glasses water and 2½ pounds sugar to the boil and skim. Add 3 pounds carefully sorted raspberries and cook until the berries break down.
Strain through a napkin and cook the clear liquid as for wild strawberry jelly, but for a shorter time.
Put the remaining raspberry purée into a jar; the author uses it between pancakes, in cakes and in other sweets.
Historical editorial note: Historic jar storage is not a validated modern food-preservation procedure.
Original source: Read Russian recipe No. 3305. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.