Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

RASPBERRY PASTE.

Mash the raspberries, and having heated the mass in a saucepan, pass it through a splinter sieve; simmer the mass gently to the consistence of a paste, and to every pound and a quarter of the pulp, add one pound and a half of powdered loaf sugar, and proceed as before directed.—See black currant paste.