Ratafia, Iced

Ingredients

• an ounce of gelatine
• half a pint of milk
• the grated rind of a lemon or of a Seville orange
• four ounces of ratafias
• two tablespoonfuls of sugar
• a glassful of brandy
• two or three ounces of candied fruit
• a quarter of a pint of thick cream

Method

1. 1

   Soak gelatine in water for half an hour.

2. 2

   Beat the yolks of three eggs with milk, add lemon rind, ratafias, sugar, and brandy.

3. 3

   Stir over heat until thickened, sieve, mix with dissolved gelatine and candied fruit.

4. 4

   Add thick cream, beat well, pour into a damp mould, set on ice, and turn out when set.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1492. The excerpt below is the record exactly as published.

Ratafia, Iced. — Soak an ounce of gelatine in a little water for half an hour. Beat the RAT (716) BAT yolks of three eggs -wiih. half a pint of millc ; add the grated rind of a lemon or of a Seville orange, four ounces of ratafias, two table- spoonfuls of sugar, and a glassful of brandy. Stir the mixture over the fire till it thickens, rub it through a fine sieve, and mix with it the gelatine dissolved in milk, and two or three ounces of candied fruit cut into thin slices. Add a quarter of a pint of thick cream

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