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Dessert

Raspberry-cakes

A dried raspberry cake made by boiling fruit, adding sugar, drying, cutting into small cakes, and storing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Raspberry-cakes

Ingredients

Directions

Make the fruit paste

  1. Weigh and boil the fruit until it is meshed and the liquid is reduced.

  2. Add an equal weight of sugar to the fruit and mix well over the fire until dissolved.

Dry and store

  1. Spread the mixture on plates and dry it in the sun.

  2. Once the top part dries, cut it into small cakes and turn them onto a fresh plate.

  3. When fully dry, store the cakes in boxes with layers of paper.

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

What each ingredient does

Fruit
Provides the flavour and bulk; cooking breaks it down into a thick, set paste as water evaporates.
Sugar
Adds sweetness and, once dissolved, helps the paste thicken and hold its shape as it dries.

The step that matters

Dissolving the sugar fully over the fire. Sugar that is not fully dissolved can leave gritty pockets and uneven texture in the set paste. Stirring well while heating ensures even sweetness and a uniform, firm result.

“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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