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Raspberry Water Ice
From Cassell's dictionary of cookery, 1892
Serves 3
A water-ice made with equal portions of raspberries and red currants is superior in flavour.
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
661Calories
5 gProtein
165 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories661 kcal
Protein5.1 g
Carbohydrates165 g
Fiber1.9 g
Sugars139 g
Total Fat2.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium1972 mg
Calcium163 mg
Iron2 mg
Magnesium186 mg
Phosphorus167 mg
Zinc2.1 mg
Copper0.2 mg
Manganese7.7 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate21 mcg
Choline1.7 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1487. The excerpt below is the record exactly as published.
Raspberry Water Ice.— Press out the juice from some fresh raspberries, and with each pint of juice mix a dessert-spoonful of strained lemon-juice, and haK a pound of loaf sugar boiled to a syrup with a quarter of a pint of water
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