Take the Juice of red and white Rasberries; (if you have no white Rasberries, use half Codling-Jelly) put a Pint and half of the Juice to two Pound of Sugar; let it boil, scum it, and then put in three Quarters of a Pound of large Rasberries; let them boil very fast, ’till they jelly and are very clear; don’t take them off the Fire, for that will make them hard; a Quarter of an Hour will do themafter they begin to boil fast; then put them in Pots or Glasses: Put the Rasberries in first, then strain the Jelly from the Seeds, and put it to the Rasberries. When they begin to cool, stir them, that they may not all lye upon the Top of the Glasses; and when they are cold, lay Papers close to them; first wet the Paper, then dry it in a Cloth.
Marlene Ernst (Transkription): "To preserve Rasberries", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 015,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-preserve-rasberries (09.08.2022).
Datenbankeintrag erstellt von Marlene Ernst.