Raspberry Ice
From Good Housekeeping summer cookery book, 1932
Presented as published in 1932. 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
1838Calories
2 gProtein
470 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1838 kcal
Protein2.3 g
Carbohydrates470 g
Fiber2 g
Sugars466 g
Total Fat3.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium21 mg
Potassium391 mg
Calcium43 mg
Iron2.7 mg
Magnesium37 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A4.5 mcg
Vitamin E3.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate65 mcg
Choline0 mg
Caffeine0 mg
Water438 g
As published
This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 20. The excerpt below is the record exactly as published.
RASPBERRY ICE $ pint raspberry purée or +? pint water jutice Sugar (about +4 Ib.) Lemon juice
Cook this with the app: pantry check, scaling, and the assistant.