Batafia, Black Currant

Ingredients

• twelve pounds of black currants
• half an ounce of cinnamon
• three pods of vanilla
• an ounce of cardamom-seeds
• four sticks of Jamaica pepper
• a drachm of mace
• a quarter of a pound of bitter almonds
• six apricot kernels
• a quart of syrup

Method

1. 1

   Mash black currants and pound spices.

2. 2

   Combine with fruit and syrup in a bottle, let stand near the fire for two weeks, strain, and mix with brandy.

3. 3

   Let stand another fortnight, then clarify and bottle.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1490. The excerpt below is the record exactly as published.

Batafia, Black Currant.— Take twelve pounds of black currants, and mash them in a deep earthen pan. Pound in a mortar haK an ounce of cinnamon, three pods of vanilla cut in bits, an ounce of cardamom-seeds, four sticks of Jamaica pepper, a drachm of mace, a quarter of a pound of bitter almonds, and six apricot kernels. Add these ingredients to the fruit, together with a quart of syrup

Cook this with the app: pantry check, scaling, and the assistant.