vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Creams
From The household cook book, 1902
Serves 6
Strawberry Creams can be made with strawberry jam in the same way.
Presented as published in 1902. 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
148Calories
0 gProtein
37 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein0.2 g
Carbohydrates37 g
Fiber0.6 g
Sugars26 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium41 mg
Calcium11 mg
Iron0.3 mg
Magnesium2.1 mg
Phosphorus10 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline5.4 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 335. The excerpt below is the record exactly as published.
RASPBERRY CREAMS.— Mix a little raspberry jam with enough confectioner's powdered sugar to form a stiff paste
Cook this with the app: pantry check, scaling, and the assistant.