Raspberry Cream Ice

Name: Raspberry Cream Ice
Ingredients: ½ lb. of raspberries; Juice of half a lemon; 1 pint of double cream; 5 ozs. of castor sugar; A little cochineal

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

2297Calories

12 gProtein

193 gCarbs

168 gFat

Full nutrition (33 nutrients)

Calories2297 kcal

Protein12 g

Carbohydrates193 g

Fiber1.4 g

Sugars149 g

Total Fat168 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol482 mg

Sodium99 mg

Potassium880 mg

Calcium338 mg

Iron1.4 mg

Magnesium76 mg

Phosphorus337 mg

Zinc1.6 mg

Copper0.1 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C79 mg

Vitamin A0.5 mcg

Vitamin E0.1 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate5.5 mcg

Choline2.6 mg

Caffeine0 mg

Water511 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 62. The excerpt below is the record exactly as published.

RASPBERRY CREAM ICE. INGREDIENTS. f lb. of raspberries | Juice of half a lemon 1 pint of double cream | A little cochineal S ozs. of castor sugar

Cook this with the app: pantry check, scaling, and the assistant.