Raspberry Cream
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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
1095Calories
17 gProtein
73 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories1095 kcal
Protein17 g
Carbohydrates73 g
Fiber1.4 g
Sugars60 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium86 mg
Potassium305 mg
Calcium173 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus148 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate10 mcg
Choline8.4 mg
Caffeine0 mg
Water420 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 26. The excerpt below is the record exactly as published.
1 teacupful raspberry jam. | pint double cream, whipped. \ teacupful milk. Method : Steep the gelatine in the water. Mix the milk with the jam, and rub through a fine hair sieve. Dissolve the steeped gelatine in a small pan over gentle heat, stirring all the time ; bring to the boil, add the sugar Raspberry Cream. b oz. gelatine. J pint water. 2 oz. castor sugar. Juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.