This section is from the book "Meals Medicinal", by W. T. Fernie. Also available from Amazon: Meals Medicinal: With "Herbal Simples" Curative Foods From the Cook in Place of Drugs From the Chemist.
Several varieties of the Rubus Idaeus produce raspberries, a fruit much used for making jellies, jams, and a sweet vinegar, likewise for flavouring summer drinks, and fever potions. The Raspberry contains crystallizable fruit sugar, a fragrant volatile oil, pectin, citric, and malic acids, mineral salts, colouring matter, and water. Raspberry vinegar is an acid syrup made with the fruit-juice, sugar, and white wine vinegar. When added to water it forms an excellent cooling drink. Raspberry tea, infused from the leaves, and taken cold, will stay relaxation of the bowels. Like the Strawberry, this fruit when eaten does not undergo any acetous fermentation in the stomach even of gouty subjects. The vinegar is prepared by pouring white wine vinegar repeatedly over successive quantities of the fresh, ripe berries, used immediately after being gathered, else their fine flavour, which is quickly evanescent, becomes lost. Or, the vinegar can be extemporised by diluting Raspberry jelly with hot vinegar, this making a capital preventive of scurvy at sea. Gerarde teaches that the fruit should be give to them that have "weake, and queasie stomacks." Raspberry vinegar with water makes a useful gargle for relaxed sore throat. In Russian cookery is prepared Smetanik, or Raspberry pudding.
Put a pound of fresh, or bottled Raspberries, into a small pie dish, and let them stand in the oven till they are quite hot, when they must be taken out. Whip up a teacupful of good, thick, sour cream with two eggs, one tablespoonful of flour, and one spoonful of white moist sugar. When these are all well beaten together, pour the mixture over the Raspberries, and bake the pudding in a very slow oven until it is firm. It should be of a light brown colour. Sugar improves the flavour of Raspberries.
In Germany a conserve of this fruit, which has astringent effects, is prepared with two parts of sugar to one part of the fresh juice expressed from the berries. An excellent home-made wine may be brewed from the fermented juice of ripe, sound Raspberries, which is admirable against scurvy because of the potash salts, the citrates, and malates. "A diet of other wayside berries, probably accounted for the cure of those scrofulous patients who, a few generations back, travelled hundreds of miles to receive the King's touch. As many as sixty applicants sometimes crowded the antechamber of our Charles II, and might as well have waited to get in touch with an old torn cat; but in many cases the abatement of the afflictions could not be doubted, especially when the patients had come long distances; which circumstance seems to have at last opened the eyes of such health seekers, who now prefer to treat themselves to a strawberry picnic, or even a hedgerow ramble, as in schoolboy days".