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Ratafia Pudding, Boiled

Name: Ratafia Pudding, Boiled
Yield: 2 servings
Ingredients: three-quarters of a pint of milk; an inch of stick cinnamon; a quarter of a pound of grated breadcrumbs; the yolks of four eggs; the whites of two; a tablespoonful of ratafia

From Cassell's dictionary of cookery, 1892

Serves 2

Time to steam: 1.5 hours. Sufficient for 3-4 persons.

Presented as published in 1892. 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

554Calories

33 gProtein

52 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories554 kcal

Protein33 g

Carbohydrates52 g

Fiber3.9 g

Sugars13 g

Total Fat23 g

Saturated Fat8.8 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol580 mg

Sodium698 mg

Potassium603 mg

Calcium438 mg

Iron5.6 mg

Magnesium66 mg

Phosphorus577 mg

Zinc3.6 mg

Copper0.3 mg

Manganese1 mg

Vitamin D4.8 mcg

Vitamin C0.1 mg

Vitamin A299 mcg

Vitamin E1.8 mg

Vitamin K5 mcg

Vitamin B60.4 mg

Vitamin B122.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)4.1 mg

Folate131 mcg

Choline482 mg

Caffeine0 mg

Water279 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1493. The excerpt below is the record exactly as published.

Ratafia Pudding, Boiled.— Boil the thin rind of a lemon and an inch of stick cin- namon in three-quarters of a pint of milk till it is pleasantly flavoured. Sweeten it, pour it over a quarter of a pound of grated bread- crumbs, and let it cool. Add the yolks of four eggs, the whites of two, and, if it is at hand, a table-spoonful of ratafia

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