vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Raspberry Ice
From The home cook book, 1905
Serves 3
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
631Calories
4 gProtein
151 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein4.2 g
Carbohydrates151 g
Fiber0 g
Sugars151 g
Total Fat3.7 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium58 mg
Potassium54 mg
Calcium30 mg
Iron0.7 mg
Magnesium7.9 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0.3 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate16 mcg
Choline98 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 143. The excerpt below is the record exactly as published.
RASPBERRY ICE Crush and press the juice out of one box of raspberries. To the juice add one pound of sugar, one quart of water, the juice of two lemons, and the beaten whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.