vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Jelly Cream
From Cookery for every household, 1914
Serves 1
Sufficient for 5 or 6 persons. A strawberry-jelly cream may be made in the same way.
Presented as published in 1914. 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
830Calories
3 gProtein
70 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories830 kcal
Protein2.5 g
Carbohydrates70 g
Fiber0 g
Sugars60 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium35 mg
Potassium415 mg
Calcium92 mg
Iron1.1 mg
Magnesium35 mg
Phosphorus121 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate2.8 mcg
Choline14 mg
Caffeine0 mg
Water272 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 711. The excerpt below is the record exactly as published.
Raspberry Jelly Cream 1 pt. packet raspberry r 2 oz. castor sugar. jelly. I 2 or 3 drops carmine. Hot water. j 1 glass red wine. 1 gill double cream. | Fresh raspberries. Dissolve a packet of raspberry jelly
Cook this with the app: pantry check, scaling, and the assistant.