Parks Canada Heritage Gourmet Recipes
Delicious with either fresh or frozen raspberries
Origin: Fortifications of Québec National Historic Site
Period: 18th Century
Course: Desserts and Baked Goods
Public Domain, From Food for the Settler / Bobbie Kalman
Raspberries grew all over the colony, on the banks of streams and rivers and on hillsides. The colonists ate lots of them when they were in season. The Swede, Pehr Kalm, recalls that they were served right after the meal instead of jam. They were eaten plain, with milk and sugar, or in a compote with cane syrup. Preparing them as a compote seemed to be very fashionable, judging from the large number of fruit bowls (compotiers) found among the serving dishes of the colonial townspeople.
This story comes from the book A Taste of History: The Origins of Quebec's Gastronomy. Yvon Desloges and Marc Lafrance. Éditions de la Chenelière. Montréal 1989. English-French book. ISBN : 2-89310-028-7.
- ⅔ cup | 160 ml water
- ½ egg white
- 1 cup | 250 ml sugar
- 4 cups | 1 litre raspberries
- Bring the water and egg white to a boil in a pan over medium heat, beating to make the egg froth; add the sugar. As the froth rises, add a little cold water to reduce it. Repeat this 3 or 4 times. When the froth begins to turn brown, remove from heat; skim and return to heat. If the froth does not rise again, strain through a cheesecloth. If it does, add a little cold water.
- After straining the syrup, return it to the heat and bring to a boil until small bubbles form in a slotted spoon when you blow on it. Remove the pot from the heat, stir in the raspberries and let stand for 15 minutes.
- Return to the heat and bring to a boil. Remove from heat immediately and pour into individual dishes.
Recipe tested by Chef Chris Rutishauser, Algonquin College School of Hospitality and Tourism
This recipe is adapted from the book A Taste of History: The Origins of Quebec's Gastronomy. Yvon Desloges and Marc Lafrance. Éditions de la Chenelière. Montréal 1989. English-French book. ISBN : 2-89310-028-7. The authors found the original recipe in La Science du maître d'hôtel confiseur, by Menon, which dates to 1776.