Raspberry Ice
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
If cream is unavailable, substitute with a mixture of milk, egg yolks, and Swiss milk.
Presented as published in 1880. 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
1248Calories
5 gProtein
119 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories1248 kcal
Protein5.3 g
Carbohydrates119 g
Fiber1.8 g
Sugars78 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium99 mg
Potassium350 mg
Calcium175 mg
Iron0.8 mg
Magnesium20 mg
Phosphorus164 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline16 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 192. The excerpt below is the record exactly as published.
raspberry ice from jam is well worth remembering. _ House- keepers will do well to bear in mind how very cheaply ices are now sold in the streets. It is perfectly ridiculous to regard ices as an expensive luxury, when the very fact is brought before our eyes that they are sold for a | penny and the sellers make a living out of it. In making cheap ice of course it is impossible to use cream. When cream is obtainable — and in some parts of the country it can be had cheap — it is of course far superior to any substitute. In making cream ice from raspberry jam all that is necessary is to mix up say a quarter of a pint of raspberry jam with half a pint of cream
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Cook this with the app: pantry check, scaling, and the assistant.