Raspberry Ice Cream
From Prestcold cold cookery, 1930
Presented as published in 1930. 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
6172Calories
7 gProtein
1393 gCarbs
88 gFat
Full nutrition (24 nutrients)
Calories6172 kcal
Protein7 g
Carbohydrates1393 g
Sugars1364 g
Total Fat88 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium62 mg
Potassium608 mg
Calcium194 mg
Iron1.7 mg
Magnesium62 mg
Phosphorus196 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin C52 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water330 g
As published
This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 4. The excerpt below is the record exactly as published.
RASPBERRY ICE CREAM | Ib. fresh raspberries Pinch of salt 3 Ib. castor sugar 4 pint thick cream
Cook this with the app: pantry check, scaling, and the assistant.