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To Bottle Raspberries

A method for preserving raspberries in a sugar syrup and bottling them.

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 the fruit and syrup

  1. Select fresh raspberries and remove any bugs or insects.

  2. Place the raspberries in wide-mouthed bottles.

  3. In a pot, whisk together 1 quart of water and 1 teaspoon of egg white. Add 3 pounds of sugar and boil until the mixture is clear.

  4. Pour the syrup over the raspberries until they are fully covered.

Seal and process

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

  2. Place the bottles in a deep pan and cover with cold water, leaving the necks exposed.

  3. Heat the pan until the water reaches boiling, then simmer for 10 to 15 minutes.

  4. Remove from heat and let the water cool completely without disturbing the bottles.

  5. Check the corks to ensure they are tight, then seal with wax and store.

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

Fresh raspberries
Provide the fruit that is preserved and gives the bottled product its flavor.
Sugar
Forms a syrup that sweetens the fruit and helps preserve it.
Egg white
Clarifies the syrup by binding impurities that rise and can be skimmed away.

The step that matters

Let the water cool completely without disturbing the bottles. Sudden temperature changes can crack glass and disturb the seal, so the bottles should cool slowly and undisturbed in the water bath.

“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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