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Raspberry Ice
From Twentieth century home cook book, 1905
Serves 7
Presented as published in 1905. 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
518Calories
2 gProtein
132 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein1.6 g
Carbohydrates132 g
Fiber0.8 g
Sugars117 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.8 mg
Potassium244 mg
Calcium36 mg
Iron0.8 mg
Magnesium29 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline1.5 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 119. The excerpt below is the record exactly as published.
RASPBERRY ICE. Mix with the juice of one quart of ripe raspberries half pint ripe currants, one and three-quarter pounds of fine white sugar, three pints of water, juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.