Recipe Manuscript

Stærk Hindbærsaft

Name: Stærk Hindbærsaft
Prep time: PTPT48H
Cook time: PTPT5M
Yield: 25
Cuisine: European
Ingredients: Fresh raspberries (Gode Hindbær) — quantity as desired, minimum 1 kg for practical yield; White granulated sugar — 1 kg sugar per 1 liter raspberry juice; Clean water (as needed for washing berries); Fine muslin or cheesecloth (for straining, food-safe paper towel may substitute)

"Strong Raspberry Juice"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Drink

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

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

Stærk Hindbærsaft

"Gode Hindbær hensættes i 24 Timer; da afvrides Saften, den maales og hældes i en Pose eller Sigte, hvori er lagt et tyndt Stykke Tøi, og hensættes atter i 24 Timer. Derpaa kommes den i Kjedlen tilligemed alt det Gjærede og Skummet, som kan have samlet sig ovenpaa, samt 2 Pund helst hvidt Sukker til hver Kvart Saft. Det koges nu godt, men kun i fem Minutter, og skummes vel. Dagen efter fyldes Saften paa Flasker og proppes."

English Translation

"Good raspberries are set aside for 24 hours; then the juice is drawn off, measured, and poured into a bag or sieve lined with a thin piece of cloth, and set aside again for 24 hours. Thereafter, it is put into a kettle along with all the fermented substance and foam that may have collected on top, as well as 2 pounds of preferably white sugar for each quart of juice. It is now boiled well, but only for five minutes, and skimmed thoroughly. The next day, the juice is poured into bottles and corked."

Note on the Original Text

The recipe uses straightforward, sequential instructions with few precise measurements by today’s standards—fluid amounts are measured after extraction, and sugar is added proportionally. The term 'Kvart' refers to a quart (just under a liter), and the recipe suggests using the same volume of sugar per juice. The phrase 'hensættes' means 'to let stand' or 'set aside,' reflecting the slow methods of the time when preparations could span several days. Past spelling (e.g., 'afvrides' for 'afvrides', older Danish verbs) and slightly archaic phrasing are typical, but the process is easy to follow with modern kitchen habits.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

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

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe for 'Stærk Hindbærsaft' (Strong Raspberry Syrup) originates from an 1884 Danish-language cookbook published in Chicago, intended for the Norwegian-Danish immigrant community in America. These families brought cherished recipes and methods from Scandinavia, adapting them to their new home with available ingredients. Fruit syrups like this were popular before refrigeration, transforming summer bounty into delicious preserves for winter. The recipe demonstrates the careful preservation techniques of the time, relying on sugar as a key preservative and gentle pasteurization through brief boiling.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 19th century, cooks would have used earthenware bowls or glass jars for the initial juice extraction and resting periods. Straining was accomplished with a linen cloth or fine muslin in a wooden or metal sieve. A heavy-bottomed iron or copper kettle would have been essential for boiling the syrup, while bottles were often boiled or steamed to sterilize them before filling, then sealed with corks or wax. Skimming was done with a slotted spoon, and careful attention was paid to any foam (a sign of fermentation) to ensure both safety and clarity of the syrup.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

48 hrs

Cook Time

5 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 (Gode Hindbær) — quantity as desired, minimum 2.2 lbs for practical yield
White granulated sugar — 2.2 lbs sugar per 1 quart raspberry juice
Clean water (as needed for washing berries)
Fine muslin or cheesecloth (for straining, food-safe paper towel may substitute)

Instructions

Begin by washing fresh raspberries, then leaving them covered in a cool place for 24 hours to allow the juices to release naturally.
After a day, strain off the juice through a fine silk or muslin cloth placed in a sieve or colander, ensuring no seeds or pulp pass through.
Let this strained raspberry juice rest another 24 hours, again in a cool location.
After the second day, pour the juice into a large pot.
If any foam or fermentation has appeared on top, include it as well.
For each quart (approx.
1 liter) of juice, add 2.2 pounds of preferably white granulated sugar.
Bring the mixture to a strong boil, but only cook for 5 minutes, skimming off any remaining foam from the surface.
Allow the syrup to cool, then fill into sterilized bottles the next day, sealing them well.
Store in a cool, dark place.
Serve diluted with water for a refreshing historical drink.

Estimated Calories

90 per serving

Cooking Estimates

Preparing the raspberries takes a few minutes, but you need to let them rest and strain for two days before cooking. Boiling the syrup is fast, and you just cool and bottle it afterwards. Each serving of the diluted syrup is sweet and refreshing, and not too high in calories if you use about 40 ml of syrup per drink.

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.