vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Cream
From The new practical housekeeping, 1890
Serves 6
Any kind of berries, jam, or jelly can be used.
Presented as published in 1890. 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
702Calories
4 gProtein
47 gCarbs
56 gFat
Full nutrition (24 nutrients)
Calories702 kcal
Protein3.9 g
Carbohydrates47 g
Sugars34 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Cholesterol161 mg
Sodium32 mg
Potassium269 mg
Calcium108 mg
Iron0.4 mg
Magnesium24 mg
Phosphorus110 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin C17 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water155 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 137. The excerpt below is the record exactly as published.
Raspberry Cream. — One quart good cream, one pint fresh raspberries ; mash and rub fruit through a fine sieve or strainer to extract the seeds, bring the cream to a boil ^having reserved one piiit for frbth), and add it to the berries wnile it remains hot, sweeten with powdered sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.