vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ratafia Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Milk may be used instead of cream.
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
841Calories
8 gProtein
55 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories841 kcal
Protein8.3 g
Carbohydrates55 g
Fiber0 g
Sugars48 g
Total Fat66 g
Saturated Fat37 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol320 mg
Sodium90 mg
Potassium223 mg
Calcium129 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus174 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline110 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1491. The excerpt below is the record exactly as published.
Ratafia Cream. — Boil three or four laurel, nectarine, or peach-leaves in a cupful of cream for three or four minutes. Strain this, and mix with it a pint of thick cream, add the yolks of three eggs
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