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Solid Raspberry
From Cassell's dictionary of cookery, 1892
Serves 6
Time is about twelve hours to set the solid.
Presented as published in 1892. 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
439Calories
5 gProtein
43 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories439 kcal
Protein4.8 g
Carbohydrates43 g
Fiber0.6 g
Sugars29 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol80 mg
Sodium40 mg
Potassium120 mg
Calcium61 mg
Iron0.3 mg
Magnesium7.8 mg
Phosphorus56 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.4 mcg
Choline6.9 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1846. The excerpt below is the record exactly as published.
Solid Easpberry.— Dissolve half a pint of raspberry jelly in a pint of boiHng cream, and add two table-spoonfuls of powdered sugar and a table-spoonful of lemon- juice. Stir the mixture till it is almost cool, then add three- quarters of an ounce of isinglass or gelatine which has been dissolved in a tea-cupful of water
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