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Raspberry Acid
From Vegetarian cookery, 1891
Serves 8
Presented as published in 1891. 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
522Calories
3 gProtein
129 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories522 kcal
Protein3.4 g
Carbohydrates129 g
Fiber0 g
Sugars94 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.4 mg
Potassium534 mg
Calcium60 mg
Iron1.6 mg
Magnesium67 mg
Phosphorus94 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C78 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water409 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 144. The excerpt below is the record exactly as published.
Raspberry Acid. Dissolve two ounces of tartaric acid in a quart of water ; pour it upon six pounds of raspberries in a broad jar ; cover, and let it remain twenty-four hours ; then strain it through a sieve, taking care to bruise the fruit as little as possible ; to each pint of juice add one pound and a half of pounded sugar
Cook this with the app: pantry check, scaling, and the assistant.