Batafia, Blackberry

Ingredients

• twenty pounds of blackberries
• the juice of twenty oranges
• ten lemons
• half a pound of bitter almonds
• half an ounce of nutmeg
• two pods of vanilla
• an ounce of coriander-seeds
• four sticks of Jamaica pepper
• a quart of syrup

Method

1. 1

   Mash blackberries with orange and lemon juice.

2. 2

   Pound spices and add to the mash.

3. 3

   Store in a corked bottle near the fire for two weeks, strain, and mix with brandy.

4. 4

   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 1489. The excerpt below is the record exactly as published.

Batafia, Blackberry. — Take twenty pounds of blackberries, and mash them with the juice of twenty oranges and ten lemons. Pound in a mortar half a pound of bitter almonds, half an ounce of nutmeg, two pods of vanilla, an ounce of coriander-seeds, and fom- sticks of Jamaica pepper. Put this into the mash-pan with the fruit and a quart of syrup. Let the mass be put into a large well-corked stone bottle, and stand it near the fire for a fortnight. At the end of that time strain off the liquor, and to each quart add one of French brandy. Let it stand another fortnight. Then make it clear by running it as often as necessary through a jelly -bag, and bottle for use. 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

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