Frozen Raspberries
From Durham cook book ..., 1921
Blackberries can be used similarly with additional lemons. Recipe by Mrs. J. R. Patton.
Presented as published in 1921. 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
2601Calories
19 gProtein
639 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories2601 kcal
Protein19 g
Carbohydrates639 g
Fiber0.3 g
Sugars452 g
Total Fat4.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium2921 mg
Calcium319 mg
Iron8.4 mg
Magnesium357 mg
Phosphorus502 mg
Zinc4.1 mg
Copper1 mg
Manganese8.9 mg
Vitamin D0 mcg
Vitamin C452 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water2104 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 55. The excerpt below is the record exactly as published.
FROZEN RASPBERRIES. Tavo quarts raspberries, juice of one lemon, one pint water, one pint sugar
Cook this with the app: pantry check, scaling, and the assistant.