vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Cream
From Buckeye cookery, 1892
Serves 5
Any berries can be used.
Presented as published in 1892. 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
788Calories
5 gProtein
43 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories788 kcal
Protein4.7 g
Carbohydrates43 g
Fiber0 g
Sugars26 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Cholesterol193 mg
Sodium39 mg
Potassium322 mg
Calcium130 mg
Iron0.4 mg
Magnesium28 mg
Phosphorus132 mg
Zinc0.6 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.5 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 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 57. The excerpt below is the record exactly as published.
RASPBERRY CREAM. One quart good cream, one pint fresh raspberries; mash and rub the fruit through a fine sieve or strainer, to extract the seeds, bring the cream to a boil (having reserved one pint for froth), and add it to the berries while it remains hot, sweeten with powdered sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.