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Raspberry Acid
From The household cook book, 1902
Serves 10
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
468Calories
4 gProtein
114 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein3.6 g
Carbohydrates114 g
Fiber0 g
Sugars78 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.4 mg
Potassium564 mg
Calcium65 mg
Iron1.7 mg
Magnesium71 mg
Phosphorus99 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C83 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
Water497 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 423. The excerpt below is the record exactly as published.
RASPBERRY ACID — In 4 pints water dissolve 3 oz. tartaric acid; X30ur it over 4 quarts raspberries and let stand 24 hours; strain without iDressing, and to each pint of juice add 1^ lbs. of sugar
Cook this with the app: pantry check, scaling, and the assistant.