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To Stew Dried Raspberries

From Mrs. Crowen's American lady's cookery book (1847).

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A historical recipe

Mrs. Crowen's American lady's cookery book, by Crowen, T. J., Mrs (1847).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. a teacup of sugar
  2. a pint of dried fruit

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Have them dried free from dust;
  2. rinse them lightly in cold water;
  3. tlien put them to stew, with water to cover them, and a teacup of sugar to a pint of dried fruit ;
  4. cover them, and let them simmer slowly for an hour or more, until they are swelled out, and the syrup is rich.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From Mrs. Crowen's American lady's cookery book (1847), printed page 204, digitised by the Internet Archive: https://archive.org/details/mrscrowensameric00crow_0

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.