Raspberry Floats

Name: Raspberry Floats
Ingredients: one pint of raspberry juice; one-fourth of a pound of sugar; two tablespoonfuls of cornstarch; one pint of milk; three ounces of sugar; the yolks of three eggs; one ounce of cornstarch; four drops of almond extract

From Perfection in baking, 1895

Presented as published in 1895. 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

2491Calories

39 gProtein

525 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories2491 kcal

Protein39 g

Carbohydrates525 g

Fiber5.8 g

Sugars409 g

Total Fat38 g

Saturated Fat9.3 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol58 mg

Sodium241 mg

Potassium6543 mg

Calcium1080 mg

Iron6 mg

Magnesium611 mg

Phosphorus990 mg

Zinc8.4 mg

Copper0.7 mg

Manganese23 mg

Vitamin D4.7 mcg

Vitamin C187 mg

Vitamin A156 mcg

Vitamin E3.4 mg

Vitamin K0 mcg

Vitamin B61.5 mg

Vitamin B122.6 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)2.6 mg

Niacin (B3)20 mg

Folate44 mcg

Choline87 mg

Caffeine0 mg

Water663 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 18. The excerpt below is the record exactly as published.

Raspberry Floats. Float: In farina boiler boil one pint of raspberry juice, one- fourth of a pound of sugar and two tablespoonfuls of cornstarch; add, as soon as thick, the whites of four eggs well beaten; let all cool. Creme: Boil one pint of milk with three ounces of sugar; stir together the yolks of three eggs, one ounce of cornstarch, a little milk and four drops of almond extract

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