Ratafias

Name: Ratafias
Ingredients: Half a pound of sweet almonds; half a pound of bitter almonds; two pounds of sugar; the whites of ten or twelve eggs

From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890

When cold, they can be taken from the paper.

Presented as published in 1890. 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

6834Calories

159 gProtein

1005 gCarbs

277 gFat

Full nutrition (34 nutrients)

Calories6834 kcal

Protein159 g

Carbohydrates1005 g

Fiber57 g

Sugars927 g

Total Fat277 g

Saturated Fat33 g

Monounsaturated Fat162 g

Polyunsaturated Fat65 g

Omega-30.2 g

Cholesterol1860 mg

Sodium724 mg

Potassium4033 mg

Calcium1509 mg

Iron26 mg

Magnesium1287 mg

Phosphorus3172 mg

Zinc21 mg

Copper5.1 mg

Manganese10 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A800 mcg

Vitamin E121 mg

Vitamin K1.5 mcg

Vitamin B61.5 mg

Vitamin B124.5 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)7.5 mg

Niacin (B3)17 mg

Folate435 mcg

Choline1706 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 16. The excerpt below is the record exactly as published.

RATAFIAS. Half a pound of sweet almonds, half a pound of bit- ter almonds, two pounds of sugar, the whites of ten or twelve eggs

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