Ratafia Pudding

Name: Ratafia Pudding
Ingredients: J lb. of candied cherries; ^ lb. of candied peel; 5 lb. of ratifias; 1 French roll; 1 pint of milk; 5 eggs; 2^ ozs. of sugar; 1 wineglassful of brandy

From Savouries and sweets suitable for luncheons and dinners, 1886

Presented as published in 1886. 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

1760Calories

52 gProtein

319 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1760 kcal

Protein52 g

Carbohydrates319 g

Fiber28 g

Sugars288 g

Total Fat40 g

Saturated Fat17 g

Monounsaturated Fat13 g

Polyunsaturated Fat5.5 g

Omega-30.1 g

Cholesterol988 mg

Sodium777 mg

Potassium1567 mg

Calcium1085 mg

Iron6.6 mg

Magnesium131 mg

Phosphorus1026 mg

Zinc6 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D9.7 mcg

Vitamin C293 mg

Vitamin A565 mcg

Vitamin E3.5 mg

Vitamin K1.4 mcg

Vitamin B61.1 mg

Vitamin B124.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2 mg

Niacin (B3)1.6 mg

Folate147 mcg

Choline846 mg

Caffeine0 mg

Water843 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 36. The excerpt below is the record exactly as published.

Ratafia Pudding. « For Eight Persons. — J lb. of candied cherries ; ^ lb. of candied peel ; 5 lb. of ratifias ; 1 French roll ; 1 pint of milk ; 5 eggs ; 2^ ozs. of sugar ; 1 wineglassful of brandy

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