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Raspberry Ice Cream
From Vegetarian cookery, 1891
Serves 3
Strawberry Ice Cream is prepared in the same way.
Presented as published in 1891. 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
622Calories
5 gProtein
25 gCarbs
56 gFat
Full nutrition (24 nutrients)
Calories622 kcal
Protein4.7 g
Carbohydrates25 g
Sugars4.1 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Cholesterol161 mg
Sodium32 mg
Potassium387 mg
Calcium120 mg
Iron0.7 mg
Magnesium38 mg
Phosphorus131 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin C35 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water220 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 103. The excerpt below is the record exactly as published.
Raspberry Ice Cream. One pound of raspberries, and one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.