vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Rabbri (Curdled Milk and Fruit)
From Banquets of the nations, 1911
Serves 7
A rich dessert.
Presented as published in 1911. 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
502Calories
17 gProtein
45 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein17 g
Carbohydrates45 g
Fiber5.3 g
Sugars29 g
Total Fat30 g
Saturated Fat3.6 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol18 mg
Sodium64 mg
Potassium839 mg
Calcium288 mg
Iron2.2 mg
Magnesium110 mg
Phosphorus437 mg
Zinc2 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D1.5 mcg
Vitamin C0.5 mg
Vitamin A49 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate1 mcg
Choline30 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 147. The excerpt below is the record exactly as published.
Rabbri. (Curdled Milk and Fruit.) Have two pounds six ounces of milk boiled slowly, and have the cream put aside by a spoon. When the milk is reduced to nearly four ounces remove it, and mix up all the cream with it. When it becomes cool, mix in two ounces of sugar, forty-five grains of small cardamoms, and some almonds, pistachio nuts, and raisins
Cook this with the app: pantry check, scaling, and the assistant.