Iced Raspberries

Ingredients

• the white of an egg
• two table-spoonfuls of cold water
• finely powdered and sifted sugar

Method

1. 1

   Beat the white of an egg, and stir in with it two table-spoonfuls of cold water.

2. 2

   Dip the raspberries one by one in the liquor, drain them, and roll them in finely powdered and sifted sugar.

3. 3

   Lay them on paper to dry, and arrange them with other fruits in a dessert dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 200. The excerpt below is the record exactly as published.

the white of an egg, and stir in with it two table-spoonfuls of cold water. Dip the raspberries one by one in the liquor, drain them, and roll them in finely powdered and sifted sugar. Lay them on paper to dry, and arrange them with other fruits in a dessert dish. Time to dry, six or eight hours. Raspberry Flummery. — One quart of red raspberries, one small cupful of pearl tapioca, half a cupful of sugar, two cupfuls of cold water, two cupfuls of boiling water. Soak the tapioca several hours in the cold water, then put it on the fire with the boiling water and stir until clear. Add the sugar, and, when the tapioca is lukewarm, stir in the berries. Eat when ice- cold with cream and sugar. Raspberry Meringue. — Line a pie-plate with good, light pastry and bake in a quick oven. While still warm, spread thickly with red rasp- berries

Cook this with the app: pantry check, scaling, and the assistant.