vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Solid Ratafia
From Cassell's dictionary of cookery, 1892
Serves 6
Time to set: about twelve hours. Sufficient for a quart mould.
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
416Calories
5 gProtein
23 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein4.8 g
Carbohydrates23 g
Fiber3.2 g
Sugars14 g
Total Fat34 g
Saturated Fat22 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol81 mg
Sodium92 mg
Potassium144 mg
Calcium78 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.7 mcg
Choline5.6 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1846. The excerpt below is the record exactly as published.
Solid Ratafia. — Crumble six ounces of macaroons and two ounces of ratafia cakes, put them into a bowl, and pour upon them a pint of boiling cream sweetened and flavoured with lemon-rind. Stir the mixture till it is almost cool, and the biscuits are dissolved, then add half an ounce of isinglass or gelatine which has been dissolved in a tea-cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.