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Raspberry Brandy
From Cassell's dictionary of cookery, 1892
Serves 8
Store for use after bottling.
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 1478. The excerpt below is the record exactly as published.
Raspberry Brandy (sometimes called Raspberry Ratafia). — Strip the stalks from a quart of freshly-gathered ripe raspben-ies, put them into a bowl, and pour over them two quarts of genuine brandy. Stir the fruit in the liquor, and bruise it well, cover it closely to exclude the air, and let it soak for ten or twelve days. Add half a pound of loaf sugar boiled with two or three table-spoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.