Quinces, Ratafia of
From Cassell's dictionary of cookery, 1892
Serves 3
This liqueur improves with age.
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 1426. The excerpt below is the record exactly as published.
Quinces, Ratafia of (a French recipe).— Grate rij^e quinces till you come to the core, but be careful there are no pips. Let the mass remain for thiee days in an eai-then pan : squeeze it to extract all the juice ; measure it, and QUI ( 682 ) BAB add to it an equal quantity of brandy. Allow six ounces of sugar to each quart of the mixture, Avitli some cinnamon and cloves to taste
Cook this with the app: pantry check, scaling, and the assistant.