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Batafia Cheese-cakes
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost, 1.5d. each.
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
671Calories
30 gProtein
58 gCarbs
52 gFat
Full nutrition (35 nutrients)
Calories671 kcal
Protein30 g
Carbohydrates58 g
Fiber0.3 g
Sugars49 g
Total Fat52 g
Saturated Fat13 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol497 mg
Sodium454 mg
Potassium901 mg
Calcium710 mg
Iron2.4 mg
Magnesium74 mg
Phosphorus732 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.2 mg
Folate60 mcg
Choline381 mg
Caffeine0 mg
Alcohol9.3 g
Water535 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1490. The excerpt below is the record exactly as published.
Batafia Cheese-cakes.— Boil a pint of milk till lukewarm. Sweeten and flavour it with a dessert-spoonful of sugar and two table-spoonfuls of brandy, then stir into it a table-spoonful of rennet. Let it stand in a cool place till it is turned to a curd. Beat it well, draw off the whey, and stir into it three- quarters of an ounce of powdered ratafia bis- cuits, one ounce of dissolved butter, and two RAT (715) RAT well-beaten eggs.
Cook this with the app: pantry check, scaling, and the assistant.