Ratafia Cream
From The complete Indian housekeeper & cook, 1898
All these may be made with cream instead of milk.
Presented as published in 1898. 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
114Calories
6 gProtein
0 gCarbs
10 gFat
Full nutrition (7 nutrients)
Calories114 kcal
Protein5.5 g
Carbohydrates0.3 g
Total Fat9.8 g
Vitamin E1.9 mg
Riboflavin (B2)0.2 mg
Water18 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 225. The excerpt below is the record exactly as published.
Ten units milk, 1 of cocoatina, 2 of sugar, ^ of cornflour, 2 of yolk of egg, some vanilla. Mix and prepare as above, and use as required. Lemon. — Ten units milk, ^ of cornflour, 2 of yolk of egg, 2 of sugar, 1 of lemon juice, some essence of lemon, 1 of butter. Ratafia.- — As above, omitting the lemon juice, and stirring in 2 units crushed ratafia
Cook this with the app: pantry check, scaling, and the assistant.