vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ratafia of Cherries
From Consult me, 1902
Serves 5
Ratafia of currants can be made in the same manner.
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
516Calories
3 gProtein
130 gCarbs
1 gFat
Full nutrition (23 nutrients)
Calories516 kcal
Protein2.8 g
Carbohydrates130 g
Fiber3.3 g
Sugars112 g
Total Fat1 g
Sodium12 mg
Potassium456 mg
Calcium46 mg
Iron2.2 mg
Magnesium39 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin C22 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Water318 g
Estimated from matched ingredients across 5 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 of CHERRIES. — Upon 3 lbs. of ripe cherries, put a lb, of rasplxsrrta ; bruise them together, RAT 334 RAZ and put through a sieve the next day, to mix with as much brandy and i lb. of sugar for each pint of liquor
Cook this with the app: pantry check, scaling, and the assistant.