vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Raspberry Icing
From Cassell's dictionary of cookery, 1892
Serves 8
Presented as published in 1892. 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
231Calories
1 gProtein
57 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories231 kcal
Protein0.8 g
Carbohydrates57 g
Fiber0 g
Sugars56 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium10 mg
Potassium16 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3 mcg
Choline18 mg
Caffeine0 mg
Water5.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1481. The excerpt below is the record exactly as published.
Raspberry Icing. — Put the white of an egg into a bowl, stir in \vith it a pound of pow- dered and sifted sugar and as much raspberry jttice as will make a smooth past
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