No. 3330 — Raspberry Syrup, Another Method
English historical translation of Molokhovets recipe No. 3330 from the 1901 Russian cookbook, retaining original methods and measures.
Put cleaned raspberries into a glazed pot. Stand the pot in a larger cauldron of hot water and heat. When the outer water boils vigorously, remove from the fire and leave the whole arrangement in a warm place for two hours.
Once the water cools, the raspberries will have released their juice. Strain through a linen bag. For 3 glasses juice take 2 pounds lump sugar.
After the sugar dissolves, simmer on the stove until the syrup is free of foam, removing the scum with blotting paper or a slotted spoon.
Every time it has boiled for two minutes, take the pan off the heat. The author gives a total of about twenty minutes from the first boil.
Pour into a bowl to cool, then bottle the cold syrup and cork.