Recipe Manuscript

To Make Resbery Past

Name: To Make Resbery Past
Prep time: PTPT10M
Cook time: PTPT20M
Yield: 16
Cuisine: European
Ingredients: 900 grams (2 quarts) fresh, small raspberries; 900 grams granulated sugar (equal to weight of raspberry pulp); Water (a few tablespoons, to wet the sugar)

1675

From the treasured pages of Medicinal and cookery recipes by John King

Written by John King

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1675

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Resbery Past

"take 2 quarts of yor fairest and smallest raspes and put them in a preserueing pan and set them on ye fire and with ye back of a ladele mash them and let them boyle a litel while then drive them throw a hear sive and when it is all throw but ye seed put one ladel full of ye seed back into ye pulpe agene then way a glas and put ye pulpe in ye glas and way to evry pound of pulpe a pound of suger Just weet ye suger and boyle it tel it be ready to come to suger againe then put in ye pulpe and stere it vere well and let it just boyle up then take it of and put it into clear cake glasis or when it is cold put it in potes set them in ye stove and when thay are candid on ye top turn them and so doe let ye one drye"

Note on the Original Text

This recipe was penned in the informal, phonetic spelling of the era, where 'boyle' stands for 'boil', and 'ye' is a shorthand for 'the'. Instructions are direct and reference sensory cues (‘just boyle up’, ‘when it is candid on ye top’), rather than precise timings or temperatures—a reflection of both oral tradition and the lack of standard measures. Quantities are given in pounds and quarts, but always relative (weight of pulp to sugar), allowing for adaptation to whatever quantity of fruit was at hand. Such writing invites the cook to use judgement, experience, and careful observation.

Modern Kitchen Interpretation

Recipe's Origin

Medicinal and cookery recipes by John King - Click to view recipe in book

Title

Medicinal and cookery recipes by John King (1675)

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

Writer

John King

Era

1675

Publisher

Unknown

Background

A delightful journey into the kitchens of the 17th and early 18th centuries, this collection, attributed to John King, brims with time-honored recipes, culinary wisdom, and flavors that once graced historic tables.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for 'Resbery past' hails from an English household manuscript, attributed to the King family and dated roughly between 1625 and 1725. Such preserves were popular confections in elite households, showcasing both the abundance of summer berries and the luxurious use of sugar, then a prized commodity. Pastes like this were served as treats or medicine, presented in decorative glasses and enjoyed as a symbol of refinement and culinary skill. The recipe reflects the early modern English practice of candying fruits and making sweetmeats for display and gifting.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th and 18th centuries, such a recipe would have called for a brass or copper preserving pan set over an open fire or on a stove. A wooden ladle was essential for mashing the fruit and stirring the mixture. A hair sieve (fine mesh strainer) removed the raspberry seeds, while large glass jars or earthenware pots stored the finished paste. For the drying and candying stage, a warm stove or fired oven provided gentle heat to set the sugary surface.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

20 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

4 pounds (2 quarts or 8 cups) fresh, small raspberries
4 pounds granulated sugar (equal to weight of raspberry pulp)
Water (a few tablespoons, to wet the sugar)

Instructions

Begin with 2 quarts (approximately 4 pounds or 8 cups) of your finest and smallest raspberries.
Place them in a large saucepan or preserving pan and set over medium heat.
With the back of a ladle, gently mash the berries as they begin to cook.
Allow them to simmer briefly, then press the mixture through a fine sieve to remove the majority of seeds.
Add back a ladleful of the reserved seeds for texture and authenticity, stirring them into the smooth pulp.
Weigh the pulp, then for every 1 pound (450 grams) of pulp, prepare an equal amount (1 pound) of granulated sugar.
Slightly moisten the sugar, then boil it until it just reaches the 'soft ball' stage (about 240°F), signifying it is nearly ready to recrystallize.
Stir the raspberry pulp into the hot sugar, mix thoroughly, and bring the mixture just to a boil.
Immediately remove from heat.
Pour into clear glass jars or, for traditional flair, shallow cake molds.
Let cool completely.
For a traditional finish, allow the pastilles to stand in a low oven or warm spot (like a modern dehydrator or oven on low) until the top candies and dries.
Flip to dry the other side if desired.

Estimated Calories

110 per serving

Cooking Estimates

It takes about 10 minutes to prepare the raspberries and sugar. Cooking the berries and sugar takes another 20 minutes. Each serving has about 110 calories. This recipe makes around 16 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.