Raspberry-calces
Ingredients
Directions
Make the raspberry mixture
Weigh the raspberries.
Boil the raspberries until they are meshed and the liquid is reduced.
Mix in the sugar off the fire until fully dissolved.
Dry and store
Spread the mixture on plates.
Dry the mixture in the sun.
Once the top dries, cut it into small cakes.
Turn the cakes onto a fresh plate.
When fully dry, store the cakes in boxes with layers of paper.
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
- Raspberries
- Provide the fruit base, whose pectin and sugars set into a firm, sliceable mass as water evaporates.
- Sugar
- Adds sweetness and helps preserve the fruit, and as it dissolves it contributes to the cakes' firm, chewy body.
The step that matters
Boiling the raspberries until reduced. The fruit must cook down enough to thicken and concentrate. If it stays too wet, the cakes will not set firmly and may spoil or stick during drying.
“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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