The 1901 Cookbook Archive
No. 3816 — Keeping Raspberries Fresh
English historical translation of Molokhovets recipe No. 3816 from the 1901 Russian cookbook, retaining original methods and measures.
Select firm ripe raspberries, sort and put in dry bottles, shaking gently to settle.
The period method heats closed bottles in a hay-padded water bath for an hour, lets cool, seals with resin and buries in sand.
The author used the berries for winter compotes or ice cream.
Other raspberry preparations include preserves Nos. 3252 and 3256, jelly No. 3303, syrup No. 3329, juice No. 3349, compotier preserves No. 3383, nalivka No. 3410, shipovka No. 3427, ratafia No. 3469, liqueur No. 3482, juice No. 3513, Moscow kvass No. 3537 and raspberry honey No. 3554.
Historical editorial note: Heating sealed glass bottles can be dangerous; this historical processing is not validated modern canning.
Original source: Read Russian recipe No. 3816. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.