Ratafia, Apricot
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.
Ratafia, Apricot. — Blanch and shred three-quarters of a pound of apricot kernels, and infuse these for fifteen days in five quarts of brandy, shaking the bottle every now and then ; now drain off the kernels on a sieve, returning the droppings to the rest ; then mix this liqueur with a syrup made with four pounds of sugar and two and a half pints of water
Cook this with the app: pantry check, scaling, and the assistant.