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Raspberry Ice
From Kentucky receipt book, 1903
Serves 7
Presented as published in 1903. 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
526Calories
2 gProtein
135 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein2 g
Carbohydrates135 g
Fiber6.8 g
Sugars124 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium305 mg
Calcium53 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A5.4 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate40 mcg
Choline2.9 mg
Caffeine0 mg
Water423 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 180. The excerpt below is the record exactly as published.
Raspberry Ice. Two quarts of water, 1^ quarts red raspberries, juice of 4 lemons, 2 pints granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.