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Cassia Ratafia

Name: Cassia Ratafia
Yield: 16 servings
Ingredients: 1 lb. of bitter cherries; 1 lb. of Cassia; 1 drachm of cinnamon; 1 lb. of Cassia-leaves; 3 qts. of brandy; 1 qt. of water; 2 lb. of sugar

From The encyclopædia of practical cookery, 1890

Serves 16

Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 186. The excerpt below is the record exactly as published.

Cassia Ratafia. — Bruise )lb. of bitter cherries, also lib. of Cassia ; pound i drachm of cinnamon, and cut small lib. of Cassia-leaves. Put cherries, Cassia, Cassia-leaves, and cin- namon into a good-sized jar, pour in 3qts. of brandy, cover it closely, and let it stand for three weeks. Then melt in lqt. of water 21b. of sugar

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