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Frozen Raspberries
From Miss Parloa's kitchen companion, 1887
Serves 5
Blackberries can be frozen similarly, adding the juice of three lemons.
Presented as published in 1887. 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
522Calories
4 gProtein
128 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories522 kcal
Protein3.9 g
Carbohydrates128 g
Fiber0.6 g
Sugars90 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4 mg
Potassium591 mg
Calcium68 mg
Iron1.8 mg
Magnesium72 mg
Phosphorus102 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C93 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.2 mcg
Choline1 mg
Caffeine0 mg
Water420 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 363. The excerpt below is the record exactly as published.
Frozen Raspberries. Use two quarts of raspberries, one pint of sugar, the juice of one lemon, and one pint of water
Cook this with the app: pantry check, scaling, and the assistant.