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Raspberry Cream
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 persons.
Presented as published in 1922. 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
86Calories
2 gProtein
19 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories86 kcal
Protein1.5 g
Carbohydrates19 g
Sugars4 g
Total Fat0.3 g
Sodium0 mg
Potassium234 mg
Calcium25 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin C34 mg
Water128 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 125. The excerpt below is the record exactly as published.
RASPBERRY CREAM. Quantity for 6 Persons. Ingredients and preparation are the same as given undfer No. 74, Strawberry Cream. If you use fresh raspberries, you need 2 pts.
Cook this with the app: pantry check, scaling, and the assistant.