The 1901 Cookbook Archive
No. 3815 — Raspberry Juice for Ice Cream
English historical translation of Molokhovets recipe No. 3815 from the 1901 Russian cookbook, retaining original methods and measures.
Press ripe raspberries and add one glass sifted sugar for each glass juice; stir until dissolved.
Pour into champagne bottles and cork. The author describes heating these in a cold-water bath for an hour and a half.
After cooling, the original seals bottles with resin and stores them on ice until frost, then in a dry cellar.
Historical editorial note: Heating corked bottles can build pressure and break glass; this is not a validated juice-preservation procedure.
Original source: Read Russian recipe No. 3815. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.