Batafia, Cacao
From Cassell's dictionary of cookery, 1892
Serves 20
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 1490. The excerpt below is the record exactly as published.
Batafia, Cacao. — Take one poimd of Caracca cacao-nuts, half a pound of West Indian cacao-nuts, both being roasted and bruised, and a gallon of proof spirit. Digest for a fort- night, then filter, and add two pounds and a haK of white sugar and half a drachm of tinc- ture of vanill
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