Raspberry Float

Name: Raspberry Float
Ingredients: Whip the whites of 4 eggs; ^ of a cup of powdered sugar; i cup of raspberry jam

From Delicate dishes, 1896

Presented as published in 1896. 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

1433Calories

26 gProtein

288 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories1433 kcal

Protein26 g

Carbohydrates288 g

Fiber3.5 g

Sugars221 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium388 mg

Potassium524 mg

Calcium177 mg

Iron5.1 mg

Magnesium37 mg

Phosphorus457 mg

Zinc2.8 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D4 mcg

Vitamin C28 mg

Vitamin A320 mcg

Vitamin E2.5 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.3 mg

Folate129 mcg

Choline621 mg

Caffeine0 mg

Water250 g

As published

This recipe was extracted from Delicate dishes (1896), page 57. The excerpt below is the record exactly as published.

RASPBERRY FLOAT. Whip the whites of 4 eggs stiff, add ^ of a cup of powdered sugar, beat well, then add i cup of raspberry jam

Cook this with the app: pantry check, scaling, and the assistant.