Raspberry Cream
From A handbook of home economics, 1912
Presented as published in 1912. 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
5776Calories
49 gProtein
659 gCarbs
347 gFat
Full nutrition (34 nutrients)
Calories5776 kcal
Protein49 g
Carbohydrates659 g
Fiber11 g
Sugars476 g
Total Fat347 g
Saturated Fat192 g
Monounsaturated Fat69 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol965 mg
Sodium297 mg
Potassium12524 mg
Calcium1533 mg
Iron11 mg
Magnesium1160 mg
Phosphorus1518 mg
Zinc15 mg
Copper1.4 mg
Manganese46 mg
Vitamin D0 mcg
Vitamin C375 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K22 mcg
Vitamin B62.8 mg
Vitamin B120 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)3.3 mg
Niacin (B3)39 mg
Folate89 mcg
Choline0 mg
Caffeine0 mg
Water1068 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 15. The excerpt below is the record exactly as published.
Raspberry Cream J/2 box gelatine. 1 pt. raspberry juice. Yz c. sugar. 1 pt. cream. 1/2 c. cold water
Cook this with the app: pantry check, scaling, and the assistant.