Raspberry Froth
From German cookery for the English kitchen, 1906
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
857Calories
19 gProtein
164 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories857 kcal
Protein19 g
Carbohydrates164 g
Fiber1.2 g
Sugars140 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium250 mg
Potassium296 mg
Calcium108 mg
Iron3.2 mg
Magnesium23 mg
Phosphorus319 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C10 mg
Vitamin A240 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.2 mg
Folate83 mcg
Choline453 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 78. The excerpt below is the record exactly as published.
Raspberry Froth.) 3 whites of eggs. 3 oz. castor sugar* 4 oz. jam (currant, raspberry or cranberry)
Cook this with the app: pantry check, scaling, and the assistant.