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Raspberry Snow

Name: Raspberry Snow
Yield: 4 servings
Ingredients: One box gelatine; two cups cold water; two cups boiling water; the juice of two lemons; two cups of sugar; three eggs; one and one-half cups raspberries

From The Monmouth Baptist ladies' cook book, 1907

Serves 4

Presented as published in 1907. 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

612Calories

13 gProtein

135 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories612 kcal

Protein13 g

Carbohydrates135 g

Fiber2.7 g

Sugars104 g

Total Fat4.8 g

Saturated Fat1.3 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol140 mg

Sodium341 mg

Potassium287 mg

Calcium132 mg

Iron9.4 mg

Magnesium35 mg

Phosphorus124 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.8 mcg

Vitamin C46 mg

Vitamin A61 mcg

Vitamin E0.5 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.1 mg

Folate57 mcg

Choline118 mg

Caffeine0 mg

Water360 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 108. The excerpt below is the record exactly as published.

RASPBERRY SNOW. Mrs. Frank M, Hallam. One box gelatine soaked in two cups cold water ; add two cups boiling water, the juice of two lemons and two cups of sugar. Stir well together until dis- solved, then strain and set aside to cool until about as thick as cream. Stir in whites of three eggs (beaten), carefully rope in one and one-half cups raspberries

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