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Ratafias
From Twentieth century home cook book, 1905
Serves 10
Presented as published in 1905. 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
161Calories
4 gProtein
25 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein4 g
Carbohydrates25 g
Fiber1.4 g
Sugars23 g
Total Fat5.7 g
Saturated Fat0.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol0 mg
Sodium0.3 mg
Potassium84 mg
Calcium31 mg
Iron0.4 mg
Magnesium31 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate5 mcg
Choline5.9 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 111. The excerpt below is the record exactly as published.
RATAFIAS. Blanch two ounces each of bitter and sweet almonds, put the almonds into a mortar with half pound of lump sugar, pound until fine and pass it through a wire sieve, then add the whites of five eggs
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