Ratafia Pudding
From Gas cookery, 1885
If the gas oven has been in use, the gas may always be turned out for custards; the oven will be quite hot enough to cook them.
Presented as published in 1885. 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
738Calories
35 gProtein
81 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories738 kcal
Protein35 g
Carbohydrates81 g
Fiber0 g
Sugars81 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium399 mg
Potassium946 mg
Calcium685 mg
Iron2.7 mg
Magnesium77 mg
Phosphorus790 mg
Zinc4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water546 g
As published
This recipe was extracted from Gas cookery (1885) by Helen Edden, page 25. The excerpt below is the record exactly as published.
3 Eggs, 1 teaspoonful of Castor Sugar, 1 dessert spoonful of Orange Flower Water, 1 oz. Butter, 1 table- spoonful of any Preserve. Method. — Make a syrup of the sugar and orange flower water, then mix it well with the yolks of eggs ; whip the whites up very stiffly and add. Make the butter very hot in omelette pan, turn in the mixture, stir quickly once or twice, and cook it gently over the grill burner for two or three minutes. Then place the pan under the grill burner to brown it quickly. Turn it out on to a paper sprinkled with castor sugar, and place on it the tablespoonful of jam, previously warmed. Fold the omelette, and serve quickly on a hot plate. pancakes. Take the same batter as for Yorkshire Pudding, and let it stand for some time before it is wanted. When ready to use pour it into a jug. Put some lard into HOT PUDDINGS. 73 a small saucepan to get hot, and pour about a tea- spoonful of this hot lard into the frying pan for each pancake. Then pour a thin layer of the batter into the pan, and cook it gently until set and brown under- neath. Then take up the pan, give it a shake to see the pancake is free, and give it a sharp toss so as to turn the pancake over. Then cook for half a minute, and turn it out on to a paper covered with castor sugar. Squeeze some lemon juice over and fold up quickly. Half a pint of batter makes nine to twelve small pan- cakes. IRatafia jpufc&htgs. Ingredients. — i pint of Milk, 3 Eggs, 1 teaspoonful Vanilla Essence, 2 ozs. Castor Sugar, X lb- Ratafias
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Cook this with the app: pantry check, scaling, and the assistant.