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Raspberry Ice
From Cassell's dictionary of cookery, 1892
Serves 1
Other fruits like strawberries and currants can be treated similarly.
Presented as published in 1892. 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
1088Calories
15 gProtein
262 gCarbs
7 gFat
Full nutrition (28 nutrients)
Calories1088 kcal
Protein15 g
Carbohydrates262 g
Fiber5.4 g
Sugars188 g
Total Fat6.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Sodium49 mg
Potassium5807 mg
Calcium477 mg
Iron5.7 mg
Magnesium551 mg
Phosphorus492 mg
Zinc6.3 mg
Copper0.7 mg
Manganese23 mg
Vitamin C187 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin B61.2 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)19 mg
Folate44 mcg
Water203 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1481. The excerpt below is the record exactly as published.
Raspberry Ice. — Take a pint of the pressed juice of raspberries, add sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.