Raspberry Float
From Trinity cook book, 1925
Presented as published in 1925. 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
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 46. The excerpt below is the record exactly as published.
RASPBERRY FLOAT Crush pint of red raspberries with a gill of sugar. Beat the whites of four eggs to a stiff froth, and add gradually another gill of sugar
Cook this with the app: pantry check, scaling, and the assistant.