Raspberry Cream

Name: Raspberry Cream
Ingredients: ^ oz. Cox’s Gelatine; 2 P’nt Milk; 1 giU Raspberry Juice; 2 ozs. Sugar; Thinly cut rind of I Lemon; i pint Cream; A little cold Milk for soaking

From A manual of gelatine cookery, 1904

This mould would be improved if masked with a thin layer of jelly and decorated with cherries and angelica.

Presented as published in 1904. 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

2776Calories

59 gProtein

201 gCarbs

200 gFat

Full nutrition (34 nutrients)

Calories2776 kcal

Protein59 g

Carbohydrates201 g

Fiber12 g

Sugars155 g

Total Fat200 g

Saturated Fat114 g

Monounsaturated Fat41 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol599 mg

Sodium514 mg

Potassium3531 mg

Calcium1747 mg

Iron2.4 mg

Magnesium300 mg

Phosphorus1392 mg

Zinc7 mg

Copper0.6 mg

Manganese5.8 mg

Vitamin D9.4 mcg

Vitamin C176 mg

Vitamin A315 mcg

Vitamin E0.8 mg

Vitamin K11 mcg

Vitamin B61.2 mg

Vitamin B125.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.9 mg

Niacin (B3)6.5 mg

Folate28 mcg

Choline187 mg

Caffeine0 mg

Water1265 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 14. The excerpt below is the record exactly as published.

RASPBERRY CREAM. ^ oz. Cox’s Gelatine. 2 P’nt Milk. 1 giU Raspberry Juice, made 2 ozs. Sugar, if jam is used, a little from fresh fruit or jam. more if fresh fruit is used. Thinly cut rind of I Lemon. A few drops Cox’s Cochineal. i pint Cream. A little cold Milk for soaking

Cook this with the app: pantry check, scaling, and the assistant.