vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Raspberry Float
From Buckeye cookery, 1892
Serves 2
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
506Calories
13 gProtein
114 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories506 kcal
Protein13 g
Carbohydrates114 g
Fiber0 g
Sugars89 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium352 mg
Calcium38 mg
Iron1.1 mg
Magnesium43 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C52 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 91. The excerpt below is the record exactly as published.
Raspberry FLOAT. Crush a pint of very ripe red raspberries with a gill of sugar; beat the whites of four eggs to a stiff froth and add gradually a gilt of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.