Ratafia
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Used for dipping macaroons or small cakes.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 11. The excerpt below is the record exactly as published.
ratafias soaked in a dessert- spoonful of cream." — George Eliot ("Mill on the Floss"). RATAFIA is a cordial made by blanching two ounces of peach and apricot kernels, bruising them and putting them in a bottle with a pint of brandy. Set it aside for a month, then remove the kernels and add a cup of cold water in which has been dissolved half a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.