Raspberries Romanoff
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Use only red-ripe raspberries of fine quality.
Presented as published in 1936. 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
1876Calories
12 gProtein
137 gCarbs
126 gFat
Full nutrition (34 nutrients)
Calories1876 kcal
Protein12 g
Carbohydrates137 g
Fiber0 g
Sugars77 g
Total Fat126 g
Saturated Fat72 g
Monounsaturated Fat26 g
Polyunsaturated Fat0 g
Cholesterol362 mg
Sodium74 mg
Potassium1044 mg
Calcium289 mg
Iron2.1 mg
Magnesium107 mg
Phosphorus327 mg
Zinc1.8 mg
Copper0.3 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C103 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K8.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol22 g
Water634 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 153. The excerpt below is the record exactly as published.
RASPBERRIES ROMANOFF (Framboises Romanoff) 1 pint raspberries % cup powdered sugar 1V2 cups heavy cream !4 cup kirsch
Cook this with the app: pantry check, scaling, and the assistant.