Ratafia Cream

Ingredients

• Boil three or four laurel, peach, or nectarine leaves, in a full pint of cream
• the same of milk
• add the yolks of three eggs beaten and strained
• sugar, and a large spoonful of brandy

Method

1. 1

   Boil the leaves in cream, strain, and when cold, add the yolks, sugar, and brandy.

2. 2

   Scald until thick, stirring constantly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 418. The excerpt below is the record exactly as published.

RATAFIA CREAM. — Boil three or four laurel, peach, or nectarine leaves, in a full pint of cream ; strain it; and when cold, add the yolks of three eggs beaten and strained, sugar, and a large spoonful of brandy stirred quick into it. Scald till thick, stirring it all the time. RATAFIA DROPS. — Blanch and beat in a mortar 4 ozs. of bitter, and 2 ozs. of sweet almonds, with a little of 1 lb. of sugar sifted, and add the remainder of the sugar and the whites of two eggs, making a paste ; of which put little balls, the size of a nut- meg, on wafer-paper, and bake gently upon tin plates. RATAFIA of CHERRIES. — Upon 3 lbs. of ripe cherries, put a lb, of rasplxsrrta ; bruise them together, RAT 334 RAZ and put through a sieve the next day, to mix with as much brandy and i lb. of sugar for each pint of liquor ; you may also put the stones and kernels, pounded, into a vessel to infuse in a warm place about six weeks ; strain as usual. Ratafia of currants, &c., may be made in the same manner. RATAFIA PUDDING. Cream, i pint ; the same of milk

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