Ratafia Puddings.— Blanch and pound
to a smooth paste four ounces of sweet almonds
and three or four bitter ones. Add a few drops
of water to prevent oiling. Mix with the
paste a table-spoonful of sugar, two ounces of
fresh butter which has been dissolved in a
quarter of a pint of hot milk or cream, a table-
spoonful of brandy, and two well-beaten eggs.
Butter some small cups, half fill them with
the mixture, and bake in a well-heated oven.
"When done enough, turn the puddings out
carefully, sift white sugar thickly over them,
and serve with wine sauce. Time to bake,
fifteen to twenty minutes. Probable cost, ex-
clusive of the brandy, lOd., if made with milk.
Sufficient for three or four persons.
Ratafia, Quince. — Grate ripe quinces till
you come to the core, but be careful that there
are no pips ; let the mass remain for three days
in an earthen pan; squeeze it to extract all
the juice, measure it, and add to it an equal
quantity of brandy ; allow six ounces of sugar
to each quart of the mixture, with some cin-
namon and cloves to taste ; let it infuse for
two months, then filter it, and pour it into
bottles. This liqueur when old is excellent.
Ratafia, Raspberry.— Dissolve first two
pounds of sugar in a pound and a quarter of
raspberry-juice and a quarter of a pound of
cherry- juice, then add four quarts of brandy.
Let it stand, and when the liquor is quite clear
bottle it.
Ratafia, Red. — A fortnight before the
ratafia is to be made infuse some bruised cloves
in brandy, and use this for flavouring. A
drachm will be sufficient for a quart. Put a
quarter of a pound of small black cherries,
sometimes called brandy cherries, into a large
BAT
(717)
BAT
bowl with a quarter of a pound of raspberries,
a quarter of a pound of strawberries, and a
pound and a half of black-heart cherries.
Bruise the fruit well, let it stand twcnty-fom-
hom-s, and chain off the juice. Measure the juice,
and with each pint put a quarter of a pound of
loaf sugar boiled to a clear syrup with two table-
spoonfuls of water and a quart of flavoured
brandy✪ Ratafia, Red. Filter the liqueur through a jelly -bag,
put it into small bottles, and store for use.
Katafia, Red (another way). — Mash to-
gether in a tub, or pan, three pounds of black
cherries, two of ripe red gooseberries, and one
of raspberries. Mix with these twenty-four
cherry-kernels previously pounded in a mortar
with a 23int of syrup : put all into a jar, stop it
close, and keep it for twelve hours in a heat of
about ninety degrees, Fahrenheit; then press
it through a clean napkin, let it stand twelve
hours longer ; and then add to each quart of
juice a pint of good brandy ; next day, strain it
through a flannel bag till it is quite clear. ✪ Ratafia, Red (another way)
Page 1494 · 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
Ratafia Puddings.— Blanch and pound to a smooth paste four ounces of sweet almonds and three or four bitter ones. Add a few drops of water to prevent oiling. Mix with the paste a table-spoonful of sugar, two ounces of fresh butter which has been dissolved in a quarter of a pint of hot milk or cream, a tablespoonful of brandy, and two well-beaten eggs. Butter some small cups, half fill them with the mixture, and bake in a well-heated oven. "When done enough, turn the puddings out carefully, sift white sugar thickly over them, and serve with wine sauce. Time to bake, fifteen to twenty minutes. Probable cost, exclusive of the brandy, lOd., if made with milk. Sufficient for three or four persons.
Ratafia, Quince. — Grate ripe quinces till you come to the core, but be careful that there are no pips ; let the mass remain for three days in an earthen pan; squeeze it to extract all the juice, measure it, and add to it an equal quantity of brandy ; allow six ounces of sugar to each quart of the mixture, with some cinnamon and cloves to taste ; let it infuse for two months, then filter it, and pour it into bottles. This liqueur when old is excellent.
Ratafia, Raspberry.— Dissolve first two
pounds of sugar in a pound and a quarter of raspberry-juice and a quarter of a pound of cherry- juice, then add four quarts of brandy. Let it stand, and when the liquor is quite clear bottle it.
Ratafia, Red. — A fortnight before the ratafia is to be made infuse some bruised cloves in brandy, and use this for flavouring. A drachm will be sufficient for a quart. Put a quarter of a pound of small black cherries, sometimes called brandy cherries, into a large
BAT
(717)
BAT
bowl with a quarter of a pound of raspberries, a quarter of a pound of strawberries, and a pound and a half of black-heart cherries. Bruise the fruit well, let it stand twenty-four hours, and chain off the juice. Measure the juice, and with each pint put a quarter of a pound of loaf sugar boiled to a clear syrup with two tablespoonfuls of water and a quart of flavoured brandy. Filter the liqueur through a jelly -bag, put it into small bottles, and store for use.
Katafia, Red (another way). — Mash together in a tub, or pan, three pounds of black cherries, two of ripe red gooseberries, and one of raspberries. Mix with these twenty-four cherry-kernels previously pounded in a mortar with a pint of syrup : put all into a jar, stop it close, and keep it for twelve hours in a heat of about ninety degrees, Fahrenheit; then press it through a clean napkin, let it stand twelve hours longer ; and then add to each quart of juice a pint of good brandy ; next day, strain it through a flannel bag till it is quite clear.
Records on this page
Ratafia, RedRatafia, Red (another way)