Raspberry Cream
From Home cookery, 1898
Refer to general directions for creams.
Presented as published in 1898. 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
3114Calories
38 gProtein
333 gCarbs
183 gFat
Full nutrition (34 nutrients)
Calories3114 kcal
Protein38 g
Carbohydrates333 g
Fiber0.6 g
Sugars204 g
Total Fat183 g
Saturated Fat105 g
Monounsaturated Fat38 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol541 mg
Sodium310 mg
Potassium1314 mg
Calcium927 mg
Iron0.4 mg
Magnesium98 mg
Phosphorus773 mg
Zinc4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C44 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate24 mcg
Choline98 mg
Caffeine0 mg
Water845 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 57. The excerpt below is the record exactly as published.
Raspberry Cream. Cream i pint. Milk I pint. Raspberry syrup ^ pint. Gelatine J oz. Sugar ^ to taste. Juice of I lemon
Cook this with the app: pantry check, scaling, and the assistant.