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Raspberry Ice (2)
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
516Calories
2 gProtein
131 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein1.7 g
Carbohydrates131 g
Fiber0.6 g
Sugars123 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium669 mg
Calcium64 mg
Iron0.8 mg
Magnesium65 mg
Phosphorus55 mg
Zinc0.7 mg
Copper0.1 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate4.9 mcg
Choline0 mg
Caffeine0 mg
Water433 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 (2). Raspberry juice, 2-3 cup. Water, 1 quart. Currant juice, 1 1-3 cups. Sugar, 1 1-3 cups
Cook this with the app: pantry check, scaling, and the assistant.