Raspberry Foam
From 365 tasty dishes, 1906
Serve immediately; should not stand long.
Presented as published in 1906. 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
362Calories
19 gProtein
70 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories362 kcal
Protein19 g
Carbohydrates70 g
Fiber0.7 g
Sugars53 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium47 mg
Calcium12 mg
Iron0.3 mg
Magnesium2.4 mg
Phosphorus11 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0 mg
Folate6.6 mcg
Choline6.1 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 29. The excerpt below is the record exactly as published.
Raspberry Foam. When a number of whites of eggs have ac- cumulated make raspberry foam for dessert. Whip 6 whites and 3 tablespoonfuls of pow- dered sugar to a very stiff froth adding grad- ually 3 tablespoonfuls of raspberry jelly
Cook this with the app: pantry check, scaling, and the assistant.