Ratafia

Ingredients

• two pounds of morella cherries
• one ounce of blanched apricot kernels
• a spoonful of brandy
• a quart of fine brandy
• half a pound of white sugar-candy
• a quarter of a pint of cold water

Method

1. 1

   Take the stones from the cherries and pound them with the apricot kernels and brandy.

2. 2

   Put into a jar with fine brandy, cover, and let it sit for six weeks, shaking twice daily.

3. 3

   Strain through a sieve with blotting-paper, add dissolved sugar-candy, taste, and adjust sweetness.

4. 4

   Store in small bottles.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1488. The excerpt below is the record exactly as published.

ratafia for flavouring puddings. One way of making ratafia is as follows : — Take tlie stones from two pounds of morella cherries, and pound them well with one ounce of blanched apricot kernels and a spoonful of brandy. Put them into a large stone jar with a "quart of fine brandy, and cover closely. Let the jar re- main for six weeks, and shake it twice a day. BAT (714) BAT Strain the liquor through a sieve with blotting- paper laid in it, and add half a pound of white sugar-candy dissolved in a quarter of a pint of cold water

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