Recipe Manuscript

Hohlbeer-Mark

Name: Hohlbeer-Mark
Prep time: PTPT10M
Cook time: PTPT30M
Yield: 10
Cuisine: European
Ingredients: Fresh raspberries (Hohlbeeren) – any quantity; Fine granulated sugar – half the weight of the raspberry purée (e.g., 250g sugar for 500g purée)

"Raspberry Puree"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Beginner Dessert Snack Other

Original Recipe • 1788

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Hohlbeer-Mark

"Die Hohlbeere' werden durch ein Haarsieb oder engen Seyher gedrückt, sodann gewogen, und auf einem gelinden Feuer gekocht, bis das Mark dick wird. Alsdann wird in ein Pfund Mark ein halbes Pfund fein gesiebter Zucker gerührt, noch eine Viertelstunde gekocht, und wenn es ein wenig kalt ist, in ein Zuckerglas oder in einen steinernen Hafen gefüllt."

English Translation

"The raspberries are pressed through a fine hair sieve or tight strainer, then weighed, and cooked over gentle heat until the puree becomes thick. Then, for each pound of puree, half a pound of finely sifted sugar is stirred in, cooked for another quarter of an hour, and when it is slightly cool, poured into a sugar jar or a stone pot."

Note on the Original Text

The recipe is written in the concise, almost telegraphic style typical of 18th-century cookbooks, with minimal measurement specifications beyond weight ratios and basic instructions. German words such as 'Hohlbeeren' (an old term for raspberries) and 'Seyher' (strainer) appear in period spelling. The directions presume an experienced cook familiar with working by feel and appearance rather than precise timings or temperatures. This style reflects both the economy of space and the apprenticed, knowledge-based kitchen culture of the era.

Modern Kitchen Interpretation

Recipe's Origin

Augsburgisches Kochbuch - Click to view recipe in book

Title

Augsburgisches Kochbuch (1788)

You can also click the book image above to peruse the original tome

Writer

Sophie Juliane Weiler

Era

1788

Publisher

In der Joseph-Wolffischen Buchhandlung

Background

A delightful journey through 18th-century German cuisine, the Augsburgisches Kochbuch serves up a generous helping of traditional recipes and household wisdom, inviting readers to savor the flavors and customs of its era.

Kindly made available by

Bayerische Staatsbibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the 'Augsburgisches Kochbuch,' a monumental cookbook compiled by Sophie Juliane Weiler in late 18th-century Augsburg. The book reflects the culinary traditions of southern Germany during the Age of Enlightenment, celebrating both resourcefulness and refinement in home kitchens. Recipes like this one illustrate both preservation skills and a fondness for transforming peak-season fruit into delicious spreads—a practical luxury in an era before refrigeration.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditionally, a fine hair sieve or close-meshed strainer was used to ‘press’ the berries—a labor-intensive method that separated seeds from the succulent pulp. A brass or earthenware pot set over a gentle flame would provide controlled heat. For storage, cooks poured the finished purée into sturdy glass jars (often referred to as 'Zuckerglas') or stoneware pots, sealing them for later enjoyment.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

Fresh raspberries (Hohlbeeren) – any quantity
Fine granulated sugar – half the weight of the raspberry purée (e.g., 8oz sugar for 1lb purée)

Instructions

To prepare this historic raspberry purée, begin by pressing the raspberries through a fine sieve or strainer to extract the pulp.
Weigh the resulting purée.
Gently cook the pulp over low heat, stirring often, until it thickens to a jam-like consistency.
For every 1 pound of raspberry purée, add 8 ounces (1 cup) of finely sifted sugar.
Stir well, and continue to cook for an additional 15 minutes.
Let the mixture cool slightly before transferring to a clean glass jar or a ceramic pot for storage.

Estimated Calories

75 per serving

Cooking Estimates

You need a few minutes to press the raspberries and measure the purée. Cooking takes about 30 minutes: first to thicken the purée, and then about 15 minutes after adding sugar. Each serving is about 50g and calories are estimated based on fruit and sugar content.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.