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Batafia (another way)
From Cassell's dictionary of cookery, 1892
Serves 30
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
611Calories
15 gProtein
135 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein15 g
Carbohydrates135 g
Fiber20 g
Sugars117 g
Total Fat7.9 g
Saturated Fat0.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium168 mg
Potassium1753 mg
Calcium49 mg
Iron4.2 mg
Magnesium137 mg
Phosphorus376 mg
Zinc3 mg
Copper1.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A271 mcg
Vitamin E10 mg
Vitamin K26 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)15 mg
Folate81 mcg
Choline4.4 mg
Caffeine0 mg
Water1148 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1489. The excerpt below is the record exactly as published.
Batafla (another way). — Blanch and bruise the kernels of 300 apricots, peaches, and necta- rines ; put them into a clean stone jar with a pound of white sugar candy and half a pound of sweet and one ounce of blanched bitter almonds beaten in a stone mortar 's\'ith orange-flower water ; pour on them a gallon of French brandy
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