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Dessert

To Bottle Raspberries

A method for preserving raspberries in syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

To Bottle Raspberries

Ingredients

Directions

Prepare

  1. Inspect raspberries and remove any bugs or insects.

  2. Place raspberries in wide-mouthed bottles.

Make the syrup

  1. In a pot, whisk together water and egg white.

  2. Add sugar to the mixture and boil until clear.

Bottle and seal

  1. Pour the syrup over the raspberries to cover them.

  2. Cork the bottles and secure the corks with string.

  3. Place the bottles in a deep pan.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
The fruit itself, providing the flavor and texture of the finished bottled fruit.
Egg white
As it heats, it collects impurities so the syrup can be clarified.
Sugar
Sweetens the syrup and helps preserve the fruit it covers.

The step that matters

Boiling the syrup until clear. Egg white binds impurities as the syrup heats, and those particles rise to be skimmed or settle out. Stopping too early leaves the syrup cloudy, and the sugar needs to be fully dissolved before it is poured over the fruit.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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