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Iced Raspberries for Dessert
From Cassell's dictionary of cookery, 1892
Serves 2
Time to dry: six or eight hours.
Presented as published in 1892. 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
37Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein3.2 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.1 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium38 mg
Calcium15 mg
Iron0.4 mg
Magnesium3.5 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.5 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1475. The excerpt below is the record exactly as published.
as many fine freshly-gathered raspberries as will be wanted. Whisk the white of an egg, and stir in with it two table-spoonfuls of cold spring water. Dip the raspberries one by one in the liquor, drain them, and roll them in finely powdered and sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.