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Corn-Starch Rateffes

Name: Corn-Starch Rateffes
Yield: 10 servings
Ingredients: one-fourth pound of sweet almonds; the same of bitter almonds; one-half pound of corn-starch; one-fourth pound of rice flour; one and one-fourth pounds of pulverized sugar; the whites of eight eggs

From Dora's cook book, 1888

Serves 10

Presented as published in 1888. 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

448Calories

11 gProtein

71 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories448 kcal

Protein11 g

Carbohydrates71 g

Fiber2.9 g

Sugars58 g

Total Fat15 g

Saturated Fat2.1 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol149 mg

Sodium58 mg

Potassium231 mg

Calcium85 mg

Iron1.6 mg

Magnesium69 mg

Phosphorus199 mg

Zinc1.4 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A64 mcg

Vitamin E6.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1 mg

Folate31 mcg

Choline129 mg

Caffeine0 mg

Water33 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 82. The excerpt below is the record exactly as published.

CORN-STARCH RATEFFES. One-fourth pound of sweet and the same of bitter al- _ monds, one-half pound of corn-starch, one-fourth pound of rice flour, one and one-fourth pounds of pulverized sugar, the whites of eight egos

Cook this with the app: pantry check, scaling, and the assistant.