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Raspberry Water-ice
From The table, 1889
Serves 6
Serve like lemon water-ice.
Presented as published in 1889. 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
204Calories
1 gProtein
52 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories204 kcal
Protein1.3 g
Carbohydrates52 g
Fiber1.4 g
Sugars40 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.1 mg
Potassium187 mg
Calcium30 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 310. The excerpt below is the record exactly as published.
Raspberry Water-ice. — Place in a vessel half a pound of pow- dered sugar, squeeze in the juice of three sound lemons, add a pint of nicely picked and cleaned raspberries, then with the spatula beat briskly for five minutes ; add a quart of cold water, mixing again for one minute, and proceed to finish and serve the same as for lemon water-ice (No. 1279). DESSERTS. 367 1282. Cherry Water-ice. — Procure one pound of sound, solid, sour cherries ; put them in a vessel, after picking off the stems nicely, with half a pound of powdered sugar
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