Raspberry Ice

Name: Raspberry Ice
Ingredients: 4 cups water; 2 cups raspberry pulp; 1 1/2 cups sugar; 1/4 cup orange juice; 2 tablespoons lemon juice

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

1197Calories

1 gProtein

309 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories1197 kcal

Protein0.6 g

Carbohydrates309 g

Fiber0.1 g

Sugars307 g

Total Fat1.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium32 mg

Potassium160 mg

Calcium39 mg

Iron0.2 mg

Magnesium19 mg

Phosphorus14 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate24 mcg

Choline1.6 mg

Caffeine0 mg

Water1029 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 50. The excerpt below is the record exactly as published.

Raspberry Ice. Arrange on a bed of cracked ice; serve one-half melon to each guest. RASPBERRY ICE 4 cups water. 2 cups raspberry pulp. 1^ cups sugar. J^ cup orange juice. 2 tablespoons lemon juice

Cook this with the app: pantry check, scaling, and the assistant.