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Raspberry Cream
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
556Calories
4 gProtein
42 gCarbs
43 gFat
Full nutrition (31 nutrients)
Calories556 kcal
Protein4.2 g
Carbohydrates42 g
Fiber0.7 g
Sugars28 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium30 mg
Potassium839 mg
Calcium131 mg
Iron0.7 mg
Magnesium76 mg
Phosphorus128 mg
Zinc1.1 mg
Copper0.1 mg
Manganese2.9 mg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate5.5 mcg
Water93 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 177. The excerpt below is the record exactly as published.
Raspberry Cream. One quart of cream, 1 pint pink raspberry juice, 1% tumblers granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.