Grind and pound 1 lb dried raspberries into a powder. Prepare a syrup from ½ lb sugar and a little water. After the syrup has boiled up several times, sprinkle on the raspberries and cook until thick enough for the syrup to congeal on a spoon when placed on ice. Form into small flat cakes, place them on a baking sheet, smooth them over, and let them cool. Dry them out in the oven.