M. aux Framboises

Name: M. aux Framboises
Ingredients: Boil 1oz. of leaf gelatine; now add half a pint of white wine; 2oz. of caster sugar; and a pint of thick cream; Stalk a pottle of raspberries; and a quart of ripe red currants; with one pound of caster sugar; and a gill of water

From The "Queen" cookery books: Ices, 1902

Serve with whipped or frozen cream sweetened and flavoured to taste.

Presented as published in 1902. 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

4109Calories

40 gProtein

593 gCarbs

169 gFat

Full nutrition (33 nutrients)

Calories4109 kcal

Protein40 g

Carbohydrates593 g

Fiber19 g

Sugars542 g

Total Fat169 g

Saturated Fat96 g

Monounsaturated Fat35 g

Polyunsaturated Fat0.4 g

Cholesterol482 mg

Sodium165 mg

Potassium1708 mg

Calcium459 mg

Iron5.1 mg

Magnesium96 mg

Phosphorus476 mg

Zinc2.2 mg

Copper1.1 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C185 mg

Vitamin A9 mcg

Vitamin E0.4 mg

Vitamin K61 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate44 mcg

Choline45 mg

Caffeine0 mg

Water978 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.

M. aux Framboises. — Boil loz. of leaf gelatine in as little water as possible till dissolved, then add to it enough raspberry syrup to flavour and colour it well and rather highly ; now add half a pint of white wine, 2oz. of caster sugar and a pint of thick cream, beat it aU well together till quite cold, then mould and finish as usual. Or : Stalk a pottle of raspbeiTies and a quart of ripe red currants and place them in a preserving pan with one pound of caster sugar and a gill of water

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