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Dessert

Raspberry Postilla

A preserve made by baking raspberries and honey together.

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

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fruit

  1. Place raspberries in an earthen baking pan and let them sit overnight in a 350°F (175°C) oven.

  2. The next day, mash the fruit and press it through a sieve.

Add honey and finish

  1. Add about ¼ of the quantity of honey to the raspberry puree.

  2. Return the mixture to the oven for another night.

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

Raspberries
Supply the main fruit flavour, tartness and the bulk of the preserve.
Honey
Adds sweetness and a syrupy body that keeps the preserve soft and spreadable.

The step that matters

Returning the mixture to the oven for another night. Long, low heat slowly concentrates the puree and deepens its sugars. If the heat is too high or the time too long, the sugars can scorch and turn bitter, so the temperature and timing need care.

“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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