Raspberry Water Ice.— Press out the
juice from some fresh raspberries, and with
each pint of juice mix a dessert-spoonful of
strained lemon-juice, and haK a pound of loaf
sugar boiled to a syrup with a quarter of a
pint of water✪ Raspberry Water Ice. Put the preparation in a freezing
pot, and freeze in the usual way. To obtain
the juice of the raspberries, put a pound of
fruit into a saucepan with two table-spoonfuls
of sugar and two table-spoonfuls of water.
Stir the fruit till it boils, rub it through a sieve,
and it will be ready for use. A water-ice made
with equal portions of rasj)berries and red cur-
rants is superior in flavour to one made with
raspberries alone.
Raspberry Whisky.— Take nine quarts
of ripe red raspberries, and pick them nicely;
boil them twenty minutes with four pounds and
a half of the best loaf sugar, skimming fre-
quently ; strain the liquor thi-ough a fine sieve,
and mix it with a gallon of genuine old whisky
and a quarter of a pint of strained lemon- juice.
Pour it into a clean stone jar upon one ounce
of cloves, a quarter of an ounce of cinnamon,
two nutmegs sliced, and two ounces of sugar-
candy broken smal✪ Raspberry Whiskyl. Stir these ingredients
well together, put in the bung, and seal the
jar. Let the jar stand six months in a dry,
warm cellar, then strain the liquor, and filter it
through fine flannel till it is perfectly clear
and bright. Bottle it, seal the corks, and keep
it for twelve mouths longer that the sweet
taste may be lost ; it will then be beautifully
rich.
Raspberry, Wholesome ness of the.—
This fruit is subacid and cooling ; it allays heat
and thirst, and, in common with other summer
fruits, promotes the natural excretions. Rasp-
berry syrup is next to strawberry in dissolving
the tartar of the teeth ; and as, like that fruit, it
does not undergo the acetous fermentation in
the stomach, it is recommended to gouty and
rheumatic patients. Both preserved in the form
of jam, and combined with vinegar and sugar,
forming what is known as raspberry vinegar,
the raspberry is in great estimation. " In either
of these forms," says Dr. Andrew, " when diluted
with water, it makes an agreeable beverage in
febrile complaints, and is also an excellent
though expensive addition to sea-stores, as an
anti-scorbutic."
Raspberry Wine.— Pick some ripe rasp-
berries, and bruise them well with the back of
a wooden spoon. Let them stand for twenty-
four hours, and strain the juice through a
flannel bag. Boil the juice, and with every
gallon put a pound and a half of loaf sugar.
When the sugar is dissolved, let the liquor cool
a little, and stir briskly into it the whites of
three or four eggs. Let all boil gently for a
quarter of an hour, and carefully remove the
froth as it rises. Let it stand till cool, pour it
very gently into a cask, so as not to disturb
the setthngs, and add as much yeast as will
ferment it. When the fca-mentation begins to
decline, tie some flavouring ingredients in a
muslin bag, suspend this in the cask for a
short time, and taste the liquor frequently, so
that the bag may be removed as soon as the
wine is pleasantly flavoured. The flavouring
articles may either be bruised mace, ginger,
almonds, orris-root, or odoriferous flowers, such
as cowslip or mignonette. ^Vlien fermentation,
ceases, put a pint of white wine✪ Raspberry Wine with each
gallon of liquor, close the cask, and in three
months it will be ready for use.
Page 1487 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Raspberry Water Ice.— Press out the juice from some fresh raspberries, and with each pint of juice mix a dessert-spoonful of strained lemon-juice, and haK a pound of loaf sugar boiled to a syrup with a quarter of a pint of water. Put the preparation in a freezing pot, and freeze in the usual way. To obtain the juice of the raspberries, put a pound of fruit into a saucepan with two table-spoonfuls of sugar and two table-spoonfuls of water. Stir the fruit till it boils, rub it through a sieve, and it will be ready for use. A water-ice made with equal portions of raspberries and red currants is superior in flavour to one made with raspberries alone.
Raspberry Whisky.— Take nine quarts of ripe red raspberries, and pick them nicely; boil them twenty minutes with four pounds and a half of the best loaf sugar, skimming frequently ; strain the liquor through a fine sieve, and mix it with a gallon of genuine old whisky and a quarter of a pint of strained lemon- juice. Pour it into a clean stone jar upon one ounce of cloves, a quarter of an ounce of cinnamon, two nutmegs sliced, and two ounces of sugarcandy broken small. Stir these ingredients well together, put in the bung, and seal the jar. Let the jar stand six months in a dry, warm cellar, then strain the liquor, and filter it through fine flannel till it is perfectly clear and bright. Bottle it, seal the corks, and keep it for twelve months longer that the sweet taste may be lost ; it will then be beautifully rich.
Raspberry, Wholesome ness of the.—
This fruit is subacid and cooling ; it allays heat and thirst, and, in common with other summer fruits, promotes the natural excretions. Raspberry syrup is next to strawberry in dissolving the tartar of the teeth ; and as, like that fruit, it does not undergo the acetous fermentation in the stomach, it is recommended to gouty and rheumatic patients. Both preserved in the form of jam, and combined with vinegar and sugar, forming what is known as raspberry vinegar, the raspberry is in great estimation. " In either of these forms," says Dr. Andrew, " when diluted with water, it makes an agreeable beverage in febrile complaints, and is also an excellent though expensive addition to sea-stores, as an anti-scorbutic."
Raspberry Wine.— Pick some ripe raspberries, and bruise them well with the back of a wooden spoon. Let them stand for twentyfour hours, and strain the juice through a flannel bag. Boil the juice, and with every gallon put a pound and a half of loaf sugar. When the sugar is dissolved, let the liquor cool a little, and stir briskly into it the whites of three or four eggs. Let all boil gently for a quarter of an hour, and carefully remove the froth as it rises. Let it stand till cool, pour it
very gently into a cask, so as not to disturb the setthngs, and add as much yeast as will ferment it. When the fca-mentation begins to decline, tie some flavouring ingredients in a muslin bag, suspend this in the cask for a short time, and taste the liquor frequently, so that the bag may be removed as soon as the wine is pleasantly flavoured. The flavouring articles may either be bruised mace, ginger, almonds, orris-root, or odoriferous flowers, such as cowslip or mignonette. ^Vlien fermentation, ceases, put a pint of white wine with each gallon of liquor, close the cask, and in three months it will be ready for use.
Records on this page
Raspberry Water IceRaspberry WhiskyRaspberry Wine