Raspberry Float
From A bill of fare for every day in the year ..., 1892
Serve chilled.
Presented as published in 1892. 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
1524Calories
16 gProtein
373 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories1524 kcal
Protein16 g
Carbohydrates373 g
Fiber24 g
Sugars338 g
Total Fat5.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium25 mg
Potassium1036 mg
Calcium137 mg
Iron4.4 mg
Magnesium130 mg
Phosphorus168 mg
Zinc1.8 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A22 mcg
Vitamin E4.2 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.8 mg
Folate157 mcg
Caffeine0 mg
Water554 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 86. The excerpt below is the record exactly as published.
Raspberry Float. Supper— Sliced Cucumbers. Bread and Butter. Currants. Cake. Tea. Raspberry Float.— Crush a quart of ripe red raspberries with a gill of sugar. Beat the whites of 3 eggs to a stiff froth and add gradually a teacup of sugar
Cook this with the app: pantry check, scaling, and the assistant.