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Raspberry and Currant Cocktail
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories8 kcal
Protein0.1 g
Carbohydrates1.8 g
Sugars0.4 g
Total Fat0 g
Sodium0 mg
Potassium22 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus3.9 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin C3.2 mg
Water12 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 10. The excerpt below is the record exactly as published.
RASPBERRY AND CURRANT COCKTAIL Lay a heaping tablespoon of red or black raspberries with a small piece of ice in the bottom of a lemonade glass. Cover with the juice of currants sweetened a little
Cook this with the app: pantry check, scaling, and the assistant.