Ratafia Cream

Name: Ratafia Cream
Ingredients: oz. Cox’s Gelatine; | pint Cream; 3 ozs. Sugar; 2 ozs. Ratafias; 1 pint Milk; Grated rind of 1 Lemon; 2 ozs. Macaroons

From A manual of gelatine cookery, 1904

This mould would be improved if masked in jelly and decorated with glace cherries and angelica.

Presented as published in 1904. 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

1826Calories

48 gProtein

167 gCarbs

112 gFat

Full nutrition (34 nutrients)

Calories1826 kcal

Protein48 g

Carbohydrates167 g

Fiber13 g

Sugars138 g

Total Fat112 g

Saturated Fat68 g

Monounsaturated Fat21 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol300 mg

Sodium433 mg

Potassium1194 mg

Calcium896 mg

Iron1.6 mg

Magnesium110 mg

Phosphorus687 mg

Zinc3.3 mg

Copper0.9 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C129 mg

Vitamin A159 mcg

Vitamin E0.6 mg

Vitamin K6.2 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.2 mg

Folate23 mcg

Choline111 mg

Caffeine0 mg

Water657 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 13. The excerpt below is the record exactly as published.

RATAFIA CREAM. oz. Cox’s Gelatine. | pint Cream, 3 ozs. Sugar. 2 ozs. Ratafias. 1 pint Milk. Grated rind of 1 Lemon. 2 ozs. Macaroons

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