Raw-stirred raspberries are made from 6 kg crushed berries stirred for half an hour with 2 kg sugar and 5 g benzoate dissolved in 1 dl water, filled into jars and sealed with paraffin. From Erken's Stor kokebok (1949), p. 726.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 726 (falt i det fri)
Erken describes the raw preserve as an excellent vitamin dish for children and for various desserts.
Crush the berries
Clean and crush the berries.
Add and stir
Add the benzoate dissolved in 1 dl water and the sugar. Stir for 1/2 hour.
Fill
Fill jars and pour a thin layer of melted paraffin on top.
Note
Sodium benzoate is a food additive (E211) with regulated use. A paraffin layer is no longer recommended; keep cold or freeze.
"Benzoesurt natron" is rendered as sodium benzoate; "1 del." is 1 dl. Food safety advice is added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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