Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Raspberry Cocktail
From The Institute cook book, 1913
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Mash a pint of ripe, red currants
- pour the juice over a pint of red raspberries
- sweeten to taste
Method
Mash a pint of ripe, red currants; strain them through cheesecloth; pour the juice over a pint of red raspberries and set on ice to chill.
At serving time, sweeten to taste and pour into the glasses, putting a teaspoon of powdered sugar on top of each.
Nutrition per serving
71Calories
2 gProtein
17 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 11. The excerpt below is the record exactly as published.
RASPBERRY COCKTAIL Mash a pint of ripe, red currants; strain them through cheese- cloth; pour the juice over a pint of red raspberries and set on the ice to chill. At serving time sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.