Ratafia, Red

Ingredients

• a quarter of a pound of small black cherries
• a quarter of a pound of raspberries
• a quarter of a pound of strawberries
• a pound and a half of black-heart cherries
• a quarter of a pound of loaf sugar
• two tablespoonfuls of water
• a quart of flavoured brandy

Method

1. 1

   Bruise the fruit well, let it stand twenty-four hours, and strain off the juice.

2. 2

   Measure the juice, and with each pint, put a quarter of a pound of loaf sugar boiled to a clear syrup with two tablespoonfuls of water and a quart of flavoured brandy.

3. 3

   Filter the liqueur through a jelly-bag, put it into small bottles, and store for use.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1494. The excerpt below is the record exactly as published.

Ratafia, Red. — A fortnight before the ratafia is to be made infuse some bruised cloves in brandy, and use this for flavouring. A drachm will be sufficient for a quart. Put a quarter of a pound of small black cherries, sometimes called brandy cherries, into a large BAT (717) BAT bowl with a quarter of a pound of raspberries, a quarter of a pound of strawberries, and a pound and a half of black-heart cherries. Bruise the fruit well, let it stand twcnty-fom- hom-s, and chain off the juice. Measure the juice, and with each pint put a quarter of a pound of loaf sugar boiled to a clear syrup with two table- spoonfuls of water and a quart of flavoured brandy

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