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Raspberry Acid
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Strawberries, currants, and mulberries may be done in the same way.
Presented as published in 1907. 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 The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 90. The excerpt below is the record exactly as published.
Raspberry Acid. Take 2^ozs. of tartaric acid and dissolve in 2pts. of hot water. Pour it upon 61bs. of raspberries. Let it stand for 24 hours, then strain lightly through a sieve and add iilbs. of lump sugar
Cook this with the app: pantry check, scaling, and the assistant.