Raspberry Whip

Name: Raspberry Whip
Ingredients: Ij^ cups red raspberries; 1 cup powdered sugar; White 1 egg

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

704Calories

9 gProtein

159 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories704 kcal

Protein8.7 g

Carbohydrates159 g

Fiber9 g

Sugars143 g

Total Fat6.5 g

Saturated Fat1.7 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol186 mg

Sodium82 mg

Potassium458 mg

Calcium80 mg

Iron2.6 mg

Magnesium54 mg

Phosphorus162 mg

Zinc1.3 mg

Copper0.2 mg

Manganese1.3 mg

Vitamin D1 mcg

Vitamin C37 mg

Vitamin A88 mcg

Vitamin E2.1 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.5 mg

Folate82 mcg

Choline147 mg

Caffeine0 mg

Water217 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 46. The excerpt below is the record exactly as published.

RASPBERRY WHIP Ij^ cups red raspberries. 1 cup powdered sugar, White 1 egg

Cook this with the app: pantry check, scaling, and the assistant.