vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Batafia, Apricot
From Cassell's dictionary of cookery, 1892
Serves 5
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 1489. The excerpt below is the record exactly as published.
quarts of brandy ; add twelve ounces of sugar partially dissolved in a very little water ; let the whole infuse for a month, then filter thi-ough paper, and bottle it. Batafia, Apricot.— Patafia of apricots is prepared in two ways— namely, either by boil- ing the apricots in white wine, adding to the liquor an equal quantity of brandy, with sugar, cinnamon, mace, and the kernels of apricots
Cook this with the app: pantry check, scaling, and the assistant.