Raspberry Whip
From Prestcold cold cookery, 1930
(Fresh or tinned berries may be used.)
Presented as published in 1930. 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
1244Calories
24 gProtein
291 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories1244 kcal
Protein24 g
Carbohydrates291 g
Fiber5.4 g
Sugars194 g
Total Fat7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium66 mg
Potassium6159 mg
Calcium520 mg
Iron6.8 mg
Magnesium596 mg
Phosphorus557 mg
Zinc6.9 mg
Copper1 mg
Manganese24 mg
Vitamin D0 mcg
Vitamin C239 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)19 mg
Folate47 mcg
Choline3.1 mg
Caffeine0 mg
Water426 g
As published
This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 7. The excerpt below is the record exactly as published.
RASPBERRY WHIP | tablespoon gelatine | pint raspberry juice 2 tablespoons cold water | cup raspberries Soak gelatine in cold water for five minutes and dissolve over boiling water. Add berry juice and chill until mixture is slightly thickened. Place in pan of ice water and beat until light and frothy ; continue beating until mixture will hold its shape, then fold in berries. Pour into moulds and place in Prestcold to chill. (Fresh or tinned berries may be used.) CHARLOTTE RUSSE 2 teaspoons gelatine 4 cup scalded milk 14 teaspoons vanilla 2 tablespoons cold x cup powdered sugar I cup cream water 18 lady fingers Soak gelatine in cold water for five minutes and dissolve over boiling water. To milk, add sugar, vanilla and gelatine. Chill until it begins to thicken, then fold in whipped cream, adding one-third at a time. Trim ends and sides of lady fingers, place close together around inside of sherbet glasses, crust side out. Fill centre with cream mixture, place in Prestcold to chill thoroughly. Top with cherry or other fruit garnish. CHOCOLATE CHARLOTTE Melt one square unsweetened chocolate, add scalded milk and sugar and cook until smooth. Cool. Add vanilla and gelatine and follow above method. ORANGE SPONGE 2 teaspoons gelatine Juice and grated rind of | lemon 4% cup sugar 2 tablespoons cold water
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