vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Red Raspberry Frosting
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
20Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein0.4 g
Carbohydrates4.7 g
Fiber1.5 g
Sugars2.4 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.4 mg
Potassium68 mg
Calcium8.6 mg
Iron0.3 mg
Magnesium8.3 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A1.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline0.2 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 139. The excerpt below is the record exactly as published.
Red Raspberry Frosting. One cup of red raspberries, strained through a fine strainer to free from seeds, and one tablespoon of lemon juice. To fruit juice add enough confectioners' sugar to spread
Cook this with the app: pantry check, scaling, and the assistant.