vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Cream
From The home cook book, 1905
Serves 2
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
931Calories
11 gProtein
124 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories931 kcal
Protein11 g
Carbohydrates124 g
Fiber1.8 g
Sugars87 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol128 mg
Sodium114 mg
Potassium330 mg
Calcium184 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus161 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C14 mg
Vitamin A19 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline30 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 153. The excerpt below is the record exactly as published.
RASPBERRY CREAM Soak half an ounce of gelatine in quarter of a pint of water. Set in a saucepan over the fire and dissolve, stirring all the time. When it boils add one heaping tablespoon of sugar and the juice of half a lemon. Put a teacup of rasp- berry jam through a sieve, softening with half a teacup of milk or water. To this add the gelatine, and then beat in half a pint of thick cream
Cook this with the app: pantry check, scaling, and the assistant.