vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Paste
From The household cook book, 1902
Serves 6
Strawberry Paste can be made the same way.
Presented as published in 1902. 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
687Calories
2 gProtein
174 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories687 kcal
Protein2.1 g
Carbohydrates174 g
Fiber8 g
Sugars163 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9 mg
Potassium346 mg
Calcium46 mg
Iron1.5 mg
Magnesium43 mg
Phosphorus56 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A7.5 mcg
Vitamin E1.4 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate52 mcg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 371. The excerpt below is the record exactly as published.
RASPBERRY PASTE — Take 2 quarts of ripe red raspberries, put them in an eathern jar and place it in a kettle of boiling water; 502 JAMS boil until the juice is well separated, then pulp them through a fine colander. Mix with the fruit an equal weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.