Recipe Manuscript

Hohlbeer-Saft

Name: Hohlbeer-Saft
Prep time: PTPT20M
Cook time: PTPT20M
Yield: 10
Cuisine: European
Ingredients: 1 kg ripe raspberries (or red currants as a close substitute); 500 g white granulated sugar (for every 500 ml raspberry juice collected); Water, as needed for serving

"Red Raspberry Juice"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Beginner Drink

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-Saft

"Die Hohlbeere werden in einem Geschirre zugedeckt, und in Keller gestellt, bis sie anfangen Saft zu bekommen, und säuerlich zu werden. Alsdann werden sie durchgepreßt. Nun nimmt man zu einer halben Maas Saft, 1 Pfund schönen Zucker, und läßt beydes miteinander sieden, bis es dicklicht ist, sodann ist er fertig, und man füllet ihn, wann er kalt ist, in kleine Zuckergläser oder Bouteillen. Man giebt ihn den Kranken unter dem Wasser zu trinken."

English Translation

"The red raspberries are placed covered in a vessel and set in a cellar until they begin to release juice and become slightly sour. Then they are pressed. Now, for every half measure of juice, take 1 pound of fine sugar, and let both boil together until it becomes thick; then it is ready and, once cooled, is filled into small jars or bottles. It is given to sick people to drink with water."

Note on the Original Text

The recipe is written in the instructive, matter-of-fact tone typical of 18th-century German cookbooks, assuming the reader’s familiarity with preservation methods. Ingredients are measured by local volume and weight standards (the 'Maas' was a Bavarian unit of about 1.07 liters, but here a 'halbe Maas' is taken as roughly 500 ml; 'Pfund' is about 500 grams). Spelling reflects older German conventions (e.g., 'Hohlbeer-Saft' for raspberry juice). Historical recipes often leave out precise times and temperatures, trusting that experienced housewives and cooks would use their judgment. The process of allowing the berries to begin fermenting before cooking was typical and signals both an interest in flavor complexity and preservation.

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 comes from the 'Augsburgisches Kochbuch,' published in 1788 by Sophie Juliane Weiler. At the time, fruit syrups were a popular way to preserve the fleeting bounty of summer and provide nourishment, especially for the sick or infirm over the winter months. The art of gently fermenting berries before cooking was both a preservation method and a means to enhance flavor. Such syrups were prized for their restorative qualities and often given to the ill, diluted with water, when appetites were low or digestion delicate. Augsburg, a flourishing city in Bavaria, was known for its rich culinary culture and advanced preservation techniques in the late 18th century.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 18th century, cooks would have used a large glazed earthenware bowl or stoneware pot to macerate the berries, along with a linen cloth or fine sieve to press out the juice. The juice and sugar would be boiled in a heavy copper or iron pan over an open fire or stove. The finished syrup would then be stored in small glass bottles or "Zuckergläser" (sugar glasses) with wax seals, or sometimes in stoneware jugs, all carefully cleaned and dried to prevent spoilage.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

20 mins

Servings

Ingredients

2.2 lbs (about 5 cups) ripe raspberries (or red currants as a close substitute)
2 1/2 cups (1.1 lbs) white granulated sugar (for every 2 cups raspberry juice collected)
Water, as needed for serving

Instructions

Start by placing freshly picked raspberries (the historical 'hohlbeere' refers to the European raspberry) in a covered ceramic or glass bowl.
Leave the bowl in a cool cellar or refrigerator for 1 to 2 days, until the berries begin to release their juice and lightly ferment, developing a slight tang.
Once they start to become juicy and a bit tart, press the berries through a fine-mesh sieve or a cloth to extract as much juice as possible.
Measure out 2 cups (16 fl oz) of the juice.
For every 2 cups juice, add 2 1/2 cups (1.1 lb) of white granulated sugar.
Pour both juice and sugar into a saucepan.
Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
Let it simmer until it thickens slightly—this will take about 10-20 minutes.
Remove from the heat and allow to cool completely.
Pour the cooled syrup into sterilized small bottles or jars.
Seal well.
To use, dilute with water as a refreshing drink, especially for invalids or those in need of a gentle pick-me-up.

Estimated Calories

85 per serving

Cooking Estimates

You’ll need about 10 minutes to combine the juice and sugar, then simmer the syrup for up to 20 minutes. Preparing the berries, juicing, and straining can take up to 20 minutes. Most of the time is just waiting for berries to ferment in the fridge or cellar, which is hands-off and not included in the prep or cook time estimates. This recipe should make approximately 10 servings, each with about 85 calories if you dilute as a drink.