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Raspberry Cream
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
899Calories
9 gProtein
125 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories899 kcal
Protein9.2 g
Carbohydrates125 g
Fiber1.7 g
Sugars97 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol121 mg
Sodium111 mg
Potassium1575 mg
Calcium213 mg
Iron3.5 mg
Magnesium148 mg
Phosphorus195 mg
Zinc1.9 mg
Copper0.2 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate20 mcg
Choline2 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 99. The excerpt below is the record exactly as published.
Raspberry Cream. — Half a box of gelatine, half a cupful of cold water, half a cupful of boiling water, one cupful of sugar, one pint of cream, whipped, one pint of raspberry-juice
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