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Raspberry Drops
From The complete cook book, 1900
Serves 4
Can be made with various berries.
Presented as published in 1900. 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
2Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories2.2 kcal
Protein0 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Sodium0.1 mg
Potassium12 mg
Calcium1 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Water0.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 143. The excerpt below is the record exactly as published.
Use raspberry juice instead of water to moisten the sugar; put in a pan and heat; do not let it boil; then put in a very little more sugar
Cook this with the app: pantry check, scaling, and the assistant.