Framboisine
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1265Calories
17 gProtein
290 gCarbs
7 gFat
Full nutrition (25 nutrients)
Calories1265 kcal
Protein17 g
Carbohydrates290 g
Fiber4.1 g
Sugars211 g
Total Fat7.1 g
Saturated Fat1.5 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat3.4 g
Omega-30.4 g
Sodium861 mg
Potassium227 mg
Calcium383 mg
Iron6.2 mg
Magnesium51 mg
Phosphorus206 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin C1.8 mg
Vitamin B60.2 mg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.6 mg
Water71 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 76. The excerpt below is the record exactly as published.
FRAMBOISINE Toast six thick slices of bread, spread them thickly with butter and place in a pudding dish in layers. Sweeten two baskets of raspberries wfith a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.