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Dessert

Raspberry Postiila

A dessert made from raspberries and honey, baked overnight.

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

Oven, in the book's wordsA slow oven

Ingredients

Directions

Slow-cook the fruit

  1. Place raspberries in an earthen baking pan.

  2. Let them sit overnight in a moderately heated oven.

Strain and finish

  1. Mash the fruit.

  2. Press it through a sieve.

  3. Add about ¼ cup of honey.

  4. Set it in 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
Provide the main fruit flavour and bulk, which the long, gentle heat concentrates.
Honey
Adds sweetness and a thick, moist body to the finished fruit mass.

The step that matters

Keeping the oven moderate overnight. Gentle, steady heat slowly concentrates the fruit and softens it without scorching the sugars. Too hot an oven can darken or burn the raspberries before they have thickened, giving a bitter, uneven 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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