Ingredients
- a pound of sugar
Directions
1
Make a syrup with a glass of water and a quarter of a pound of sugar, skim it well ; then take some fine raspberries, not too ripe, wash and drain them well, put them into the syrup, and take the pan off the fire for a few minutes to let the fruit stand in the syrup ; then let them boil up, and take them off quickly to keep them whole; arrange in the compotier, and pour the syrup over.
By Frances Crawford ·
Recipe sourced from
internet_archive