Raspberry Preserves
Saturday, June 27th, 2009One of the drawbacks of living solo is, whenever I create a stupendous, savory, new dish, there’s no one to share it with at that triumphant moment. No one to “give compliments to the chef” and agree that I’m such a great cook. 😉 But, on the other side of the coin, if I should happen to create a fiasco, no one knows or has to know. 😉Â
After getting some raspberries on sale, I decided to make Raspberry Preserves, using the 1921 cookbook Fruits and Their Cookery by Harriet Schuyler Nelson. (No, not the same Harriet Nelson that married Ozzie.)
What I’d like to say is how delicious those preserves tasted! And, being my first attempt of making any kind of jams/jellies/preserves, this was a historical moment for me. And, as this blog is dedicated to the great historical receipts/recipes that can still be used in the 21st Century, I have this opportunity to share that with my readers.