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Raspberry Ice (1)
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
630Calories
3 gProtein
160 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein2.5 g
Carbohydrates160 g
Fiber9 g
Sugars147 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium393 mg
Calcium57 mg
Iron1.7 mg
Magnesium47 mg
Phosphorus61 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A7.8 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate56 mcg
Choline1.7 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 70. The excerpt below is the record exactly as published.
RASPBERRY ICE (1). Red raspberries, 1 quart. Water, 1 cup. Sugar, 2 cups. Lemon, 1
Cook this with the app: pantry check, scaling, and the assistant.