Raspberry Ice Cream

Name: Raspberry Ice Cream
Ingredients: One pound of raspberries; Half a pint of cream; Six ounces of castor sugar

From The Ocklye cookery book, 1909

Strawberry and red currant ices may be made in exactly the same way.

Presented as published in 1909. 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

1718Calories

9 gProtein

237 gCarbs

85 gFat

Full nutrition (24 nutrients)

Calories1718 kcal

Protein9.3 g

Carbohydrates237 g

Sugars182 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat17 g

Cholesterol241 mg

Sodium50 mg

Potassium938 mg

Calcium219 mg

Iron2.1 mg

Magnesium102 mg

Phosphorus258 mg

Zinc1.5 mg

Copper0.3 mg

Manganese2.2 mg

Vitamin C104 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Niacin (B3)0.1 mg

Water524 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 36. The excerpt below is the record exactly as published.

RASPBERRY ICE CREAM Ingredients One ponnd of raspberries. Half a pint of cream. Six ounces of castor sugar

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