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Dessert

Raspberry Postilla

A preserved raspberry mixture sweetened with honey, baked overnight and sieved.

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

  1. Place raspberries in an earthen baking pan.

  2. Let it sit in a 350°F (175°C) oven overnight.

Finish the preserves

  1. Mash the fruit and press it through a sieve.

  2. Add honey, mixing well.

  3. 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
Provide the fruit base, whose pectin and natural sugars thicken and set as the mixture slowly reduces.
Honey
Adds sweetness and moisture, and helps the preserves stay glossy and spreadable.

The step that matters

Overnight oven reduction. Holding the fruit at low, steady heat for a long time lets water evaporate slowly, concentrating flavour and thickening the preserves without scorching. Too high a heat or too short a time leaves the mixture runny.

“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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