vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raspberry Fool
From Harper's cook book encyclopædia, 1902
Serves 2
Time: ten minutes to stew the raspberries.
Presented as published in 1902. 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
730Calories
11 gProtein
151 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein11 g
Carbohydrates151 g
Fiber0 g
Sugars128 g
Total Fat11 g
Saturated Fat5 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol206 mg
Sodium79 mg
Potassium646 mg
Calcium285 mg
Iron1.5 mg
Magnesium66 mg
Phosphorus313 mg
Zinc1.7 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D2.7 mcg
Vitamin C52 mg
Vitamin A123 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate25 mcg
Choline172 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 108. The excerpt below is the record exactly as published.
aspberry - fool. — Put a pint of raspberries into a saucepan with % lb. of loaf sugar, and let them stew till tender. Rub them through a sieve with the back of a wooden spoon, and mix with the pulp as much cream or milk as will make it of the con- sistency of custard. Serve cold. When cream is not to be had, and it is desired that the preparation should be richer than it would be if cream only were used, the yolks of two eggs may be added to three-quarters of a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.