BestTurkey Coffee, roastedandground 1 lb.
Best Loaf Sugar . . . . 20 oz.
Cinnamon and Cloves, beaten, each . h „
Nutmeg J „
Sweet Almonds, beaten to a paste . 1 „
Bitter do i „
Isinglass, dissolved in a little water . -✪ Ratafia, Coffee^ „
Proof Spirit of Wine . . .1 gall.
Cork up the jar immediately the spirit is added,
seal, and tie bladder over it ; set the jar in hot
water ten hours, then shake well, and set it in
the sun for a month. It may then be strained
through a fine sieve and filtered until perfectly
clear ; put it into small bottles, which cork well
and seal, and in a month it will be fit for use,
though age will improve it."
Ratafia, Coramon.— Blanch four ounces
of bitter almonds, and chop thom very small.
Throw them into a mortar with half a grain
of ambergris, tkree ounces of sugar, and half
an ounce of grated nutmeg ; then pound all
thoroughly together. Put the mixture into a
stone jar, pour a quart of good spirit over it,
cover closely, and let it remain in a warm place
for a fortnight. Filter through a strainer
lined with blotting-paper, put the ratafia into
small bottles, cork these securely, and store for
use. Sufficient for one quart of ratafia.
Ratafia Cream. — Boil three or four laurel,
nectarine, or peach-leaves in a cupful of cream
for three or four minutes. Strain this, and mix
with it a pint of thick cream, add the yolks of
three eggs✪ Ratafia Cream well beaten, and stir the mixture
over a gentle fire till it begins to thicken.
Pour it out, let it get cold, and before ser\'ing
sprinkle some hundreds and thousands over it.
If preferred, milk may be used instead of cream.
Or rasp the rind of a lemon and a Seville
orange, or, if preferred, two lemons, upon two
ounces of sugar. Put this into a bowl, and
strain the juice of the fruit upon it. When
the sugar is dissolved add a pint of thick cream,
a quarter of a pint of ratafia or noyeau. and a
quarter of a pint of light wine. Whisk the
mixture thoroughlv, and serve in
Ratafia Cream, Iced. — Blanch two
ounces of bitter almonds, and pound them to
a smooth paste with a tea-spoonful of rose-
water, or water, to prevent them oiling. Add
gradually a table-spoonful of powdered loaf
sugar, mi.x the paste with a quarter of a pint of
cream, and stir over a gentle fire till pleasantly
flavoured. Add another jjint of cream, strain
the mixture through a jelly -bag, and freeze
in the usual way. Time to boil the cream
with the almonds, ten minutes. Probable cost,
2s. 4d. Sufficient for a little more than a i^int
of ice-cream.
Ratafia Cream., Moulded.— Hasp the
rind of a lemon and a Seville orange, or of two
lemons, with four or five good-sized lumps of
sugar. Put these into a basin, strain the juice
upon them, and stir and crush them tiU dis-
solved. Add a pint of thick cream, a quarter
of a pint of ratafia, and a quarter of a pint of
light wine, or, if preferred, a quarter of a pint
of sherry, and the eighth of a pint of brandy,
and mix all thoroughly. Dissolve an ounce of
isinglass or gelatine in a cupful of milk, stir
this into the cream, and whisk well. Cover
the inside of an earthenware mould with muslin
wrung out of cold water. Arrange upon this
some ratiifia biscuits which have been dipped in
cream, pour the mixture in carefully, and let it
stand in a cold place till set. Turn it out, and
serve.
Page 1491 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BestTurkey Coffee, roastedandground 1 lb. Best Loaf Sugar . . . . 20 oz. Cinnamon and Cloves, beaten, each . h „
Nutmeg J „
Sweet Almonds, beaten to a paste . 1 „
Bitter do i „
Isinglass, dissolved in a little water . -^ „ Proof Spirit of Wine . . .1 gall.
Cork up the jar immediately the spirit is added, seal, and tie bladder over it ; set the jar in hot water ten hours, then shake well, and set it in the sun for a month. It may then be strained through a fine sieve and filtered until perfectly clear ; put it into small bottles, which cork well and seal, and in a month it will be fit for use, though age will improve it."
Ratafia, Coramon.— Blanch four ounces of bitter almonds, and chop them very small. Throw them into a mortar with half a grain of ambergris, three ounces of sugar, and half an ounce of grated nutmeg ; then pound all thoroughly together. Put the mixture into a stone jar, pour a quart of good spirit over it, cover closely, and let it remain in a warm place for a fortnight. Filter through a strainer lined with blotting-paper, put the ratafia into small bottles, cork these securely, and store for use. Sufficient for one quart of ratafia.
Ratafia Cream. — Boil three or four laurel, nectarine, or peach-leaves in a cupful of cream for three or four minutes. Strain this, and mix with it a pint of thick cream, add the yolks of three eggs well beaten, and stir the mixture over a gentle fire till it begins to thicken. Pour it out, let it get cold, and before serving sprinkle some hundreds and thousands over it. If preferred, milk may be used instead of cream. Or rasp the rind of a lemon and a Seville orange, or, if preferred, two lemons, upon two ounces of sugar. Put this into a bowl, and strain the juice of the fruit upon it. When the sugar is dissolved add a pint of thick cream, a quarter of a pint of ratafia or noyeau. and a quarter of a pint of light wine. Whisk the mixture thoroughlv, and serve in
Ratafia Cream, Iced. — Blanch two
ounces of bitter almonds, and pound them to a smooth paste with a tea-spoonful of rosewater, or water, to prevent them oiling. Add gradually a table-spoonful of powdered loaf sugar, mix the paste with a quarter of a pint of cream, and stir over a gentle fire till pleasantly flavoured. Add another pint of cream, strain the mixture through a jelly -bag, and freeze in the usual way. Time to boil the cream with the almonds, ten minutes. Probable cost, 2s. 4d. Sufficient for a little more than a i^int of ice-cream.
Ratafia Cream, Moulded.— Rasp the
rind of a lemon and a Seville orange, or of two lemons, with four or five good-sized lumps of sugar. Put these into a basin, strain the juice upon them, and stir and crush them tiU dissolved. Add a pint of thick cream, a quarter of a pint of ratafia, and a quarter of a pint of light wine, or, if preferred, a quarter of a pint of sherry, and the eighth of a pint of brandy, and mix all thoroughly. Dissolve an ounce of isinglass or gelatine in a cupful of milk, stir this into the cream, and whisk well. Cover the inside of an earthenware mould with muslin wrung out of cold water. Arrange upon this some ratiifia biscuits which have been dipped in cream, pour the mixture in carefully, and let it stand in a cold place till set. Turn it out, and serve.
Records on this page
Ratafia, CoffeeRatafia Cream