The 1901 Cookbook Archive
No. 3345 — Raspberry Sherbet
English historical translation of Molokhovets recipe No. 3345 from the 1901 Russian cookbook, retaining original methods and measures.
Break 3 pounds of the finest sugar into small lumps and place in a preserve pan. Mash raspberries and press through a napkin to obtain nearly 3 glasses thick juice or purée.
Mix the berry juice into the sugar and heat gently until dissolved. Increase the heat and cook, testing a drop from a spoon on a saucer: it should remain in a mound rather than spread.
Remove from the fire and stir in one direction with a wooden pestle or spatula until thick. Pour into a pot and tie a linen cover over while still warm.
Original source: Read Russian recipe No. 3345. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.