vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Ice-cream
From Harper's cook book encyclopædia, 1902
Serves 7
Raspberry jam or jelly can be used instead of fresh fruit with less sugar.
Presented as published in 1902. 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
761Calories
5 gProtein
50 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories761 kcal
Protein5.2 g
Carbohydrates50 g
Fiber0 g
Sugars35 g
Total Fat61 g
Saturated Fat35 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol176 mg
Sodium48 mg
Potassium331 mg
Calcium157 mg
Iron0.3 mg
Magnesium27 mg
Phosphorus149 mg
Zinc0.7 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C20 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.9 mcg
Choline6.9 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 229. The excerpt below is the record exactly as published.
Raspberry Ice-cream. — Mix i lb. of fresh, ripe raspberries with the juice of a lemon, Y2 lb. of powdered sugar, and a pint and a half of thick cream, or, if preferred, a pint of cream and half a pint of milk
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