Raspberry Cup
From Meat substitutes, 1907
A simple and elegant dessert.
Presented as published in 1907. 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
1705Calories
3 gProtein
436 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1705 kcal
Protein3.2 g
Carbohydrates436 g
Fiber12 g
Sugars420 g
Total Fat3.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium29 mg
Potassium528 mg
Calcium85 mg
Iron2.3 mg
Magnesium70 mg
Phosphorus84 mg
Zinc0.9 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A11 mcg
Vitamin E2.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate78 mcg
Choline0 mg
Caffeine0 mg
Water711 g
As published
This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 16. The excerpt below is the record exactly as published.
Raspberry Cup Make a syrup of one pint of granulated sugar and one pint of water and let it cool ; pour over fresh red rasp* berri
Cook this with the app: pantry check, scaling, and the assistant.