To Make Rasberry Cakes
From the treasured pages of Cookbook of Mary Cruso and Timothy Cruso
Written by Mary Cruso
To Make Rasberry Cakes
"Bruise 2 Quarts of Rasberries, strain out ye juice asmuch as yu can; to a Quart of yt liquor take half a pint of Gooseberry Jelly, & a pint of Currant Jelly; put it all together, & put in half of ye Rasberry seeds, & stir it all together, & set it on ye fire, & boil & scum it half an hour, & then take it off, & weigh it against so much double-refined Sugar, put it all together, & set it on ye fire, & keep it stiring all one way, till it is just ready to boil, then take it off, & set it by 2 or 3 dayss, & then put it in yor moulds, & dry ye cakes either in yor Stove or ye Sun."
Note on the Original Text
The recipe's language is a classic example of late 17th-century English, with variable spelling ('rasberry', 'jelly', 'ye/yt' for 'the/that'), minimal punctuation, and a conversational, almost oral delivery. Instructions are given as a series of actions, assuming experience in the kitchen rather than precise measurements or cooking times. Cakes here refers to molded fruit preserves, not baked goods. The use of 'double-refined sugar' points to extra-fine white sugar prized in this era, and the boiling and skimming was essential to achieve clarity and a glossy finish. The lengthy resting and drying stages reflect period food safety and textural preferences.
Title
Cookbook of Mary Cruso and Timothy Cruso (1689)
You can also click the book image above to peruse the original tome
Writer
Mary Cruso
Era
1689
Publisher
Unknown
Background
Step into the flavorful world of 17th-century cuisine with Mary Cruso’s delightful collection, where time-honored recipes and inventive cookery tips offer a peek at the tastes and talents of yesteryear’s domestic kitchens.
Kindly made available by
Folger Shakespeare Library
This recipe comes from the 1689 manuscript of Mary Cruso, a time when preserving summer fruits was a coveted skill. These 'Raspberry Cakes' aren't baked confections as we know cakes today, but rather intensely flavored fruit pastes or confections. Recipes like this were often made in wealthy households to preserve fruits for enjoyment throughout the year, especially for display at banquets or as 'sweetmeats' for guests. Jams and fruit pastes were prestige items, showing both the abundance of your kitchen garden and the refined sugar that was still a luxury in the late 17th century.
Back then, a large brass or copper preserving pan would be set over an open fire or a stove for boiling the fruit. Sieves made of muslin or linen would strain the juice, and wooden spoons would be used for stirring (always 'one way' to prevent sugar crystallization). The scum was skimmed with a large spoon, and the mixture was poured into ceramic, glass, or pewter molds. For drying, an airy kitchen window or a sunlit shelf would be ideal, though later stoves (closets) offered gentle warmth for finishing confections.
Prep Time
30 mins
Cook Time
30 mins
Servings
24
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
- 8 1/2 cups fresh raspberries
- 1 cup gooseberry jelly (store-bought or homemade; substitute: apple jelly)
- 2 cups red currant jelly
- Caster sugar (equal to the weight of the cooked fruit mixture)
- Optional: reserved raspberry seeds
Instructions
- Begin by crushing 8 1/2 cups of fresh raspberries and straining them through a fine sieve or muslin cloth to extract as much juice as possible.
- Reserve about half of the raspberry seeds.
- For each quart of raspberry juice, add 1 cup gooseberry jelly and 2 cups currant jelly.
- Stir in the reserved raspberry seeds for texture and authenticity.
- Combine everything in a large saucepan and bring to a gentle simmer, skimming off any foam (scum) that appears.
- Boil for about 30 minutes, stirring often.
- Then, weigh the cooked fruit mixture and take an equal weight of superfine (caster) sugar.
- Add the sugar to the pan, stir in one direction continuously, and heat gently until the mixture is just about to boil.
- Do not let it reach a rolling boil at this stage.
- Remove from heat and let the mixture rest, covered, in a cool dry place for 2 to 3 days.
- After resting, pour the mixture into small molds or onto a lined tray to set.
- Allow the cakes to dry completely in a warm place – near a sunny window or in a very low oven – until firm, glossy, and ready to unmold or cut.
Estimated Calories
110 per serving
Cooking Estimates
Preparing this recipe takes about 30 minutes to crush and strain the raspberries and combine the ingredients. Cooking takes another 30 minutes. Most of the time is hands-off, waiting for the mixture to rest for two to three days, and for the final drying step. Each serving contains about 110 calories, based on dividing the finished candy into 24 pieces.
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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