vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ratafia Cream
From The Ideal cook book, 1899
Serves 3
Presented as published in 1899. 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
698Calories
11 gProtein
28 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein11 g
Carbohydrates28 g
Fiber2.3 g
Sugars20 g
Total Fat61 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol347 mg
Sodium123 mg
Potassium417 mg
Calcium127 mg
Iron1.3 mg
Magnesium29 mg
Phosphorus227 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C4.4 mg
Vitamin A112 mcg
Vitamin E1.4 mg
Vitamin K6.9 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate33 mcg
Choline147 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 128. The excerpt below is the record exactly as published.
Ratafia Cream — Ingredients—3 or 4 peach or nectaxine leaves, I pt. of cream, yolks of 3 eggs, sugar to taste, a little ratafia
Cook this with the app: pantry check, scaling, and the assistant.