vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Cream
From Consult me, 1902
Serves 2
Best made of raspberry-jelly instead of jam when the fresh fruit cannot be obtained.
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
44Calories
0 gProtein
1 gCarbs
4 gFat
Full nutrition (24 nutrients)
Calories44 kcal
Protein0.3 g
Carbohydrates0.7 g
Sugars0.1 g
Total Fat4.5 g
Saturated Fat2.6 g
Monounsaturated Fat0.9 g
Cholesterol13 mg
Sodium2.6 mg
Potassium15 mg
Calcium8 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus7.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.5 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 415. The excerpt below is the record exactly as published.
RASPBERRY CREAM. Mash the fruit gently, and let it drain ; then sprinkle a little sugar over, and that will produce more juice ; put it through a hair sieve to take out the seeds ; then put the juice to some cream, and sweeten if ; after which, if you choose to lower it with some milk
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