vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Cream
From Consult me, 1902
Serves 8
Use fresh juice in summer; syrup in winter.
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
772Calories
4 gProtein
33 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories772 kcal
Protein3.5 g
Carbohydrates33 g
Fiber0 g
Sugars16 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Cholesterol181 mg
Sodium36 mg
Potassium173 mg
Calcium110 mg
Iron0 mg
Magnesium11 mg
Phosphorus101 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Alcohol9.3 g
Water125 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 416. The excerpt below is the record exactly as published.
RASPBERRY CREAM. Boil 1 oz. of isinglass shavings in 3 pints of cream and new milk mixed, for 15 minutes, or until the former be melted ; strain it through a hair sieve, into a basin ; when cool, put about half a pint of raspberry-juice or syrup to the milk and cream ; stir it till well incorporated, sweeten, and add a glass of brandy
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