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Angelica Ratafia
From Cassell's dictionary of cookery, 1892
Serves 10
Probable cost, per pint, 3d., exclusive of the brandy.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 140. The excerpt below is the record exactly as published.
Angelica Ratafia is a very rich, fine cordial, made by i:)utting half a pound of the shoots of the above plant into two quarts of brandy, with a pint of water, two pounds of sugar, a few cloves, and a little cinnamon
Cook this with the app: pantry check, scaling, and the assistant.