The 1901 Cookbook Archive
No. 3811 — Raspberry Purée or Marmalade
English historical translation of Molokhovets recipe No. 3811 from the 1901 Russian cookbook, retaining original methods and measures.
Refer to raspberry juice in recipe No. 3349. When the berries in the oven-warmed jars rise, drain the juice and rub the berries through a sieve.
Use slightly less than one glass fine sugar per two glasses purée and cook until thick.
Use in airy baked desserts, sweet pies and cakes.
Original source: Read Russian recipe No. 3811. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.