Raspberry Cakes
Ingredients
Directions
Prepare
Crush the raspberries and mix with the sugar in a bowl.
Place the mixture in a stone jar.
Cook
Stir until the sugar is melted.
Put the jar in a saucepan of water or on a hot hearth and let it simmer.
Skim off any foam that forms.
Bottle and serve
Once cooled, bottle the mixture.
Use a large spoonful or two in a tumbler of water for a refreshing beverage.
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 juice, flavour and colour that make up the syrup.
- Sugar
- Sweetens the juice and thickens it into a syrup.
The step that matters
Stir until the sugar is melted. Sugar that stays undissolved leaves the syrup grainy and unevenly sweet. Stirring while the mixture is warm helps the crystals dissolve fully into the juice.
“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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