Raspberry Manioca Mold
From Every-day dishes and every-day work, 1897
Other fresh berries can be used instead of raspberries.
Presented as published in 1897. 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
906Calories
2 gProtein
230 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories906 kcal
Protein2.3 g
Carbohydrates230 g
Fiber0 g
Sugars207 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium375 mg
Calcium54 mg
Iron1.1 mg
Magnesium49 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C58 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
Water679 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 74. The excerpt below is the record exactly as published.
Raspberry Manioca Mold. — Heat a pint of water, and when boiling, sprinkle into it four scant tablespoonfuls of manioca and cook for ten minutes, or until transparent, stirring con- tinually. When transparent and thickened, remove from the fire, and add a tablespoonful of lemon juice and one cup of sugar. Place a layer of the cooked manioca in the bottom of a pudding- dish, add a layer of freshly picked red raspberries
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