Raspberry Cream, Without Cream

Name: Raspberry Cream, Without Cream
Ingredients: a quarter of a pound of sugar; a quarter of a pound of raspberry jam or jelly; the whites of four eggs

From The English-Chinese cookery book, 1890

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

818Calories

13 gProtein

194 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories818 kcal

Protein13 g

Carbohydrates194 g

Fiber1.2 g

Sugars168 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium37 mg

Potassium90 mg

Calcium24 mg

Iron0.6 mg

Magnesium4.9 mg

Phosphorus22 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0 mg

Folate12 mcg

Choline12 mg

Caffeine0 mg

Water138 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 46. The excerpt below is the record exactly as published.

RASPBERRY CREAM, WITHOUT CREAM. POUND and sift a quarter of a pound of sugar, mix it with a quarter of a pound of raspberry jam or jelly, and the whites of four eggs

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