Rasberry Pafte
From the treasured pages of Cookbook of 1725
Unknown Author
Rasberry Pafte
"Take Rasberries & a little faire Water, & boil them well together, then Strain out as much Subftance as you can, & weigh out as much of the beft Loaf Sugar, as the Subftance. Then boil It woll with the Sugar, & when It is al moft boil'd enough, put in the Reft of the Sugar, & boil It enough. & pour It out into the mould for Pafte."
Note on the Original Text
The recipe is written in a succinct, imperative style typical of manuscript cookery books of the period—there are no precise measurements or timings, and much is left to the cook's experience. Spelling reflects early 18th-century typography: the long 's' as 'f' (e.g., 'Subftance' for 'Substance', 'Pafte' for 'Paste'), and words like 'faire Water' (clean water). The recipe relies on proportion ('as much Sugar as Subftance') and observation ('boil'd enough'), reflecting a practical, hands-on approach to confectionery.
Title
Cookbook of 1725 (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
Unknown
Background
A delightful window into 18th-century kitchens, this historical culinary volume whisks readers away with its charming recipes and savory secrets from a bygone era.
Kindly made available by
Folger Shakespeare Library
This recipe for 'Rasberry Pafte' comes from an English manuscript dated approximately 1725. During this time, fruit pastes, also known as fruit cheeses, were popular as luxurious confections for the elite and well-to-do households. These pastes were often served as sweetmeats at the end of meals or presented in elaborate displays of preserved fruits and sweets. The recipe is part of a tradition where fruits were preserved with sugar, reflecting both advances in sugar refining and the increasing availability of sugar in Britain. This foodway bridges the gap between medicine (many fruit pastes began as electuaries) and indulgence, showing off domestic skill and access to luxury goods.
In the early 18th century, the cook would have used a brass or copper preserving pan for boiling the fruit and sugar. A sieve or fine cloth would be used to strain the raspberry pulp. Weighing scales (often balance scales with counterweights) would measure the sugar and fruit pulp precisely. Once prepared, the hot paste would be poured into ceramic or wooden molds, or simply spread onto waxed or parchment sheets to set.
Prep Time
10 mins
Cook Time
30 mins
Servings
10
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
- 1 pound (16 ounces) fresh raspberries (or frozen, thawed raspberries as substitute)
- 3 tablespoons water
- 14 ounces granulated sugar (as substitute for 'loaf sugar')
Instructions
- To make Raspberry Paste (Pafte) using modern ingredients, begin by taking about 1 pound (16 ounces) of fresh raspberries and place them in a saucepan with 3 tablespoons of water.
- Bring to a gentle boil and cook until the berries break down, stirring occasionally.
- Strain the mixture through a fine sieve to extract as much pulp and juice as possible, discarding the seeds and solids.
- Weigh the strained raspberry pulp; you should have around 14 ounces.
- Weigh an equal amount (14 ounces) of fine white granulated sugar.
- Return the raspberry pulp to a clean saucepan with half (7 ounces) of the sugar and boil gently, stirring, until it thickens and is almost ready (this may take 10-15 minutes).
- Add the remaining sugar and continue boiling until the mixture reaches a thick, paste-like consistency (a small drop should hold its shape on a cold plate).
- Pour the hot raspberry paste into small silicone molds or onto a parchment-lined tray to set.
- Allow to cool, then cut into pieces, if desired.
Estimated Calories
180 per serving
Cooking Estimates
Preparing this raspberry paste recipe will take about 10 minutes to get your ingredients ready and 30 minutes to cook. Each serving contains about 180 calories. This recipe makes 10 servings.
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.
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