vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Ice Cream
From Virginia Cookery-book, 1884
Serves 10
Canned raspberries or raspberry jam can be used in winter.
Presented as published in 1884. 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
605Calories
3 gProtein
75 gCarbs
34 gFat
Full nutrition (31 nutrients)
Calories605 kcal
Protein3.4 g
Carbohydrates75 g
Fiber0.5 g
Sugars64 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol96 mg
Sodium25 mg
Potassium672 mg
Calcium106 mg
Iron0.6 mg
Magnesium61 mg
Phosphorus103 mg
Zinc0.8 mg
Copper0.1 mg
Manganese2.3 mg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate4.4 mcg
Water75 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 97. The excerpt below is the record exactly as published.
Raspberry Ice-cream. The juice only must be used in making raspberry cream, about one pint of juice to one quart of cream, and a light pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.