Ratafia, Cherry
From Cassell's dictionary of cookery, 1892
Serves 6
Inspired by Amelia von Kochheim's 'Handbook of Foreign Cookery.'
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 1490. The excerpt below is the record exactly as published.
Ratafia, Cherry (a Danish recipe).— Bruise two poimds of black cherries, so that all the kernels may be broken ; add a quarter of an ounce of bitter almonds or peach kernels, half an ounce of cinnamon, a quarter of an ounce of pounded cloves, and one pound of white sugar to the cherries, also half a pint of brandy and a quart of old white wine
Cook this with the app: pantry check, scaling, and the assistant.