Ratafia Pudding
From Fifty dinners, 1895
Presented as published in 1895. 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
605Calories
26 gProtein
59 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein26 g
Carbohydrates59 g
Fiber0 g
Sugars57 g
Total Fat30 g
Saturated Fat12 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol774 mg
Sodium291 mg
Potassium306 mg
Calcium130 mg
Iron3.5 mg
Magnesium26 mg
Phosphorus413 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 76. The excerpt below is the record exactly as published.
three whole eggs and one yolk with two ounces of sugar, and the zest of a lemon using a whisk ; when frothy add by degrees a gill 5. Ratafia q£ two ounces of ratafias, softened cream -with , . _ n i , maraschino, to a pulp With milk, rass all through a hair sieve, and stir in two tablespoonfuls of cream, adding lastly three-quarters of a sherry- glass of maraschino
Cook this with the app: pantry check, scaling, and the assistant.