Raspberry Ice
From Granite City cook book, 1900
Presented as published in 1900. 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
1560Calories
16 gProtein
390 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1560 kcal
Protein16 g
Carbohydrates390 g
Fiber30 g
Sugars343 g
Total Fat6.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium62 mg
Potassium1318 mg
Calcium210 mg
Iron5.7 mg
Magnesium153 mg
Phosphorus203 mg
Zinc1.9 mg
Copper0.8 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C205 mg
Vitamin A24 mcg
Vitamin E4.5 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4 mg
Folate181 mcg
Choline13 mg
Caffeine0 mg
Water1187 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 14. The excerpt below is the record exactly as published.
RASPBERRY ICE. Boil together two cups of water with 1 1-2 cups of sugar, for three minutes. Pour this over a tablespoonful of gelatine mixed with a quarter of a cup of cold water. Stir well and when dissolved add a quart of red raspberries mashed fine and the juice of two lemons. Strain and when cold fold in the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.