Raspberry Biscuits
Ingredients
Directions
The book says “a cool oven”. The 400°F in the steps is the modern equivalent, not the book's own figure.
Prepare the juice
Pick and weigh some fine ripe raspberries.
Place them in an earthen jar and set this in a pan of boiling water.
Keep boiling until the juice flows freely.
Pass the juice and pulp through a sieve.
Make the paste
Mix the juice with an equal weight of pounded sugar.
Boil briskly, beating well until it forms a dry paste, being careful not to burn.
Pour the mixture into small molds about ½ inch thick.
Dry and store
Dry the molds in a hot oven (400°F / 200°C) or a cool oven (300°F / 150°C) for twenty‑four hours or more.
Store for use.
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
What each ingredient does
- Fine ripe raspberries
- Provide the fruit juice and pulp that give the biscuits their flavour and colour.
- Pounded sugar
- Sweetens the juice and, once boiled down, thickens it into a dry paste that holds its shape.
The step that matters
Boil briskly while beating, without burning. As the juice thickens, sugar concentrates and can scorch on the bottom of the pan, giving a bitter taste. Constant beating keeps the mixture moving and evenly heated until it reaches a dry, firm paste.
“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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