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Raspberry Paste
From Cassell's dictionary of cookery, 1892
Serves 5
Turn the paste when necessary while drying.
Presented as published in 1892. 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
682Calories
3 gProtein
172 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories682 kcal
Protein3.2 g
Carbohydrates172 g
Fiber4.2 g
Sugars148 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.3 mg
Potassium554 mg
Calcium63 mg
Iron1.9 mg
Magnesium48 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.9 mcg
Choline7.5 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1483. The excerpt below is the record exactly as published.
Raspberry Paste. — Mash a quart of raspberries, strain one half of the fruit, and put the juice to the other half; boil them a quarter of an hour, put to them a pint of red-cuiTant juice, and let them boil all together till the raspberries are done enough. Then put a pound and a half of double refined sugar
Cook this with the app: pantry check, scaling, and the assistant.