vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Red Raspberry Puff
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
920Calories
5 gProtein
230 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories920 kcal
Protein5.5 g
Carbohydrates230 g
Sugars207 g
Total Fat1.1 g
Sodium2 mg
Potassium355 mg
Calcium39 mg
Iron1.1 mg
Magnesium44 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin C52 mg
Riboflavin (B2)0.1 mg
Water218 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 367. The excerpt below is the record exactly as published.
RED RASPBERRY PUFF.— 1 cup pulverized sugar, stirred in white of an egg (well beaten); add 1 cup raspberries
Cook this with the app: pantry check, scaling, and the assistant.