vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Raspberry Velvet
From The Cook County cook book, 1912
Serves 4
Other juices like currant, strawberry, pineapple, or cherry may be used.
Presented as published in 1912. 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
74Calories
1 gProtein
19 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein1 g
Carbohydrates19 g
Fiber2.4 g
Sugars16 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.7 mg
Potassium196 mg
Calcium39 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A10 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline8.8 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 385. The excerpt below is the record exactly as published.
RASPBERRY VELVET.— Take rich juice from a can of red raspberries; strain and add sugar until quite sweet, add juice of a lemon (and 2 oranges if desired). Add a little cold water if the jttice is rich. When partly frozen add beaten whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.