Raspberry Ice
From Purity flour cookbook, 1917
Presented as published in 1917. 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
777Calories
7 gProtein
188 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories777 kcal
Protein6.9 g
Carbohydrates188 g
Fiber0 g
Sugars119 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium8.3 mg
Potassium1072 mg
Calcium120 mg
Iron3.1 mg
Magnesium133 mg
Phosphorus187 mg
Zinc1.5 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C161 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water828 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 42. The excerpt below is the record exactly as published.
RASPBERRY ICE i3 cup sugar. 3 cups raspberries. 1 cup water. 1 tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.