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Raspberry Creams
From Original White House Cookbook, 1887
Serves 6
Keep stirring the melted cream to prevent it from turning back to syrup.
Presented as published in 1887. 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
81Calories
0 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories81 kcal
Protein0 g
Carbohydrates21 g
Fiber0 g
Sugars20 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium1.3 mg
Calcium0.4 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water0.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 289. The excerpt below is the record exactly as published.
RASPBERRY CREAMS. Stir enough confectioners’ sugar into a teaspoonful of raspberry jam
Cook this with the app: pantry check, scaling, and the assistant.