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Raspberry and Currant Mould
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for a quart mould.
Presented as published in 1892. 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
526Calories
20 gProtein
116 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories526 kcal
Protein20 g
Carbohydrates116 g
Fiber6.5 g
Sugars91 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium45 mg
Potassium657 mg
Calcium91 mg
Iron2.4 mg
Magnesium55 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C97 mg
Vitamin A3 mcg
Vitamin E0.2 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline19 mg
Caffeine0 mg
Water416 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1477. The excerpt below is the record exactly as published.
Raspberry and Currant Mould.— Soak two ounces of gelatine in half a pint of cold water for an hour. Strip the stalks from a pound of raspberries and a pound of red cm-- rants. Put these into a saucepan with half a pint of water and half a pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.