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Raspberry Cocktail
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
71Calories
2 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein1.6 g
Carbohydrates17 g
Fiber5.4 g
Sugars8.7 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3.4 mg
Potassium283 mg
Calcium35 mg
Iron1.1 mg
Magnesium23 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A3.9 mcg
Vitamin E0.6 mg
Vitamin K6.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline4.3 mg
Caffeine0 mg
Water107 g
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.