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Raspberries, Preserved (French recipe)
From Harper's cook book encyclopædia, 1902
Serves 4
A delightful preserve to send to table with any delicately flavored ice-cream.
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
542Calories
6 gProtein
131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories542 kcal
Protein6.2 g
Carbohydrates131 g
Fiber4.9 g
Sugars77 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.7 mg
Potassium1021 mg
Calcium112 mg
Iron3.2 mg
Magnesium102 mg
Phosphorus175 mg
Zinc1.3 mg
Copper0.4 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C151 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate9.1 mcg
Choline8.6 mg
Caffeine0 mg
Water484 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 335. The excerpt below is the record exactly as published.
Raspberries, Preserved (French rec- ipe).— Take 4 lbs. of raspberries pick- ed from the stalks, set aside at least half, which should be the finest ; add to the rest I lb. of white currants, and bruise and strain them through a cloth, wringing it so as to extract all the juice. Put the juice into a preserving - pan, and allow % lb. of sugar to 1 lb. of juice,
Cook this with the app: pantry check, scaling, and the assistant.