No. 3383 — Preserved Raspberries
English historical translation of Molokhovets recipe No. 3383 from the 1901 Russian cookbook, retaining original methods and measures.
White raspberries are not used, the author says, because they lack aroma. Three methods are mentioned. The first is in recipe No. 3373, with a boiling time of no more than ten minutes.
For the second method select the finest large, ripe, full, unwashed berries and weigh. For each pound fruit boil a thick syrup from 1 pound sugar and ¾ glass water.
Drop the raspberries into the boiling syrup, shake the pan and leave no longer than two or three minutes, then remove immediately from heat. Skim carefully with blotting paper if foam appears.
Let cool and spoon berries and syrup carefully into a compotier without filling to the rim. Tie with animal bladder and boil for fifteen minutes, then follow the general note in recipe No. 3376.