Raspberry Nut Ice
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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
44Calories
1 gProtein
14 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories44 kcal
Protein0.7 g
Carbohydrates14 g
Fiber0.6 g
Sugars5 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2 mg
Potassium206 mg
Calcium12 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate40 mcg
Choline10 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 23. The excerpt below is the record exactly as published.
Raspberry Nut Ice. 1 qt. water, 1% C. sugar. Boil 20 minutes. Cool. Add juice from 1 can choicest red raspberries. 2 Tb. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.