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Ratafia Sauce for Sweet Puddings
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for six or eight 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
26Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein0.7 g
Carbohydrates5.6 g
Fiber0.4 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium69 mg
Potassium36 mg
Calcium19 mg
Iron2.1 mg
Magnesium3.4 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate29 mcg
Choline0.8 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1495. The excerpt below is the record exactly as published.
Ratafia Sauce for Sweet Puddings. — Moisten a dessert-spoonful of arrowroot with a spoonful of cold Avater, and rub it till smooth. Pour over it— stirring all the time — a quarter of a pint of boiling water. Add a table- spoonful of ratafia liqueur and sugar to taste
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