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Ratafia Drops
From Consult me, 1902
Serves 20
Presented as published in 1902. 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
144Calories
2 gProtein
24 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories144 kcal
Protein2.4 g
Carbohydrates24 g
Fiber1.1 g
Sugars23 g
Total Fat4.8 g
Saturated Fat0.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol19 mg
Sodium7.4 mg
Potassium70 mg
Calcium26 mg
Iron0.4 mg
Magnesium24 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate6.1 mcg
Choline19 mg
Caffeine0 mg
Water4.2 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 418. The excerpt below is the record exactly as published.
RATAFIA DROPS. — Blanch and beat in a mortar 4 ozs. of bitter, and 2 ozs. of sweet almonds, with a little of 1 lb. of sugar sifted, and add the remainder of the sugar and the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.