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Raspberries, Iced
From The national course in home economics, 1917
Serves 4
Arrange them prettily in a fancy dish.
Presented as published in 1917. 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
18Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein1.6 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium19 mg
Calcium7.4 mg
Iron0.2 mg
Magnesium1.8 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 292. The excerpt below is the record exactly as published.
RASPBERRIES, ICED. Take as many freshly-gathered raspberries as wanted. Whisk the white of an egg, and stir in with it two tablespoonfuls of cold water. Dip the raspberries quickly one by one in the liquid, drain them, and roll them in finely powdered and sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.