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Raspberry Liqueur
From European and American cuisine, 1914
Serves 7
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
611Calories
3 gProtein
155 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein2.6 g
Carbohydrates155 g
Fiber0 g
Sugars128 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium98 mg
Potassium402 mg
Calcium63 mg
Iron1.2 mg
Magnesium51 mg
Phosphorus71 mg
Zinc1.3 mg
Copper0.1 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol2.4 g
Water261 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 388. The excerpt below is the record exactly as published.
2 quarts raspberries in a stone jar, pour oyer 2 bottles Cognac, cover and let stand for 1 week in a warm place. Then strain, add 1 quart of simple sirup
Cook this with the app: pantry check, scaling, and the assistant.