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Margaret Dyson Holland cookbook, 1834
Page ii
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Raspberry Acid Royal Dissolve in one quart of spring water 2 oz - of Citric acid, and pour it on as many quite ripe raspberries stripped from their stalks as it will just cover - In 24 hours - drain the liquid closely from the fruit, and pour it on as much more; keep it in a cool place, and the next day drain it again entirely from the fruit and gently boil it for 3 or 4 minutes with its weight of fine white Sugar, which should be dissolved in it before it is placed on the fire - It should be boiled if possible in an enamelled stewpan When perfectly cold, put it into small dry bottles for use & store it in a cool but not damp place - If allowed to remain longer than the 48 hours before it is boiled, a brisk fermentation will commence - It must be well Secured from the air when stored - Water 1 quart - Citric Acid 2 oz - Fruit 2 to 3 lbs 24 hours - same quantity of Fruit 24 hours - Equal weight of Sugar & liquid - 3 to 4 minutes in boiling - with Isinglass it can be used for Jelly
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Raspberry Acid Royal Dissolve in one quart of spring water 2 oz - of Citric acid, and pour it on as many quite ripe raspberries stripped from their stalks as it will just cover - In 24 hours - drain the liquid closely from the fruit, and pour it on as much more; keep it in a cool place, and the next day drain it again entirely from the fruit and gently boil it for 3 or 4 minutes with its weight of fine white Sugar, which should be dissolved in it before it is placed on the fire - It should be boiled if possible in an enamelled stewpan When perfectly cold, put it into small dry bottles for use & store it in a cool but not damp place - If allowed to remain longer than the 48 hours before it is boiled, a brisk fermentation will commence - It must be well Secured from the air when stored - Water 1 quart - Citric Acid 2 oz - Fruit 2 to 3 lbs 24 hours - same quantity of Fruit 24 hours - Equal weight of Sugar & liquid - 3 to 4 minutes in boiling - with Isinglass it can be used for Jelly
Szathmary Culinary Manuscripts and Cookbooks
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