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Red Raspberry Ice
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
425Calories
2 gProtein
106 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein2.4 g
Carbohydrates106 g
Fiber0.1 g
Sugars82 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium6.3 mg
Potassium380 mg
Calcium44 mg
Iron1.1 mg
Magnesium47 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5 mcg
Choline1.3 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 69. The excerpt below is the record exactly as published.
RED RASPBERRY ICE. One quart fresh or canned raspberries rubbed through a sieve, IV2 cups of sugar, juice of 1 lemon, ll/o pints water
Cook this with the app: pantry check, scaling, and the assistant.