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Raspberry Float
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
912Calories
25 gProtein
206 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories912 kcal
Protein25 g
Carbohydrates206 g
Fiber12 g
Sugars183 g
Total Fat2.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium14 mg
Potassium518 mg
Calcium69 mg
Iron2.2 mg
Magnesium65 mg
Phosphorus84 mg
Zinc0.9 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A11 mcg
Vitamin E2.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.9 mg
Folate78 mcg
Choline0 mg
Caffeine0 mg
Water411 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 56. The excerpt below is the record exactly as published.
Raspberry Float. — Crush one pint ripe red raspberries with gill of sugar. Beat whites of four eggs to stiff froth and add gradually a gill of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.