Ratafia, Red (another way)

Ingredients

• three pounds of black cherries
• two pounds of ripe red gooseberries
• one of raspberries
• twenty-four cherry-kernels
• a pint of syrup
• a pint of good brandy

Method

1. 1

   Mash together in a tub or pan the black cherries, ripe red gooseberries, and raspberries.

2. 2

   Mix with the pounded cherry-kernels and syrup.

3. 3

   Put all into a jar, stop it close, and keep it for twelve hours in a heat of about ninety degrees Fahrenheit; then press it through a clean napkin, let it stand twelve hours longer; and then add to each quart of juice a pint of good brandy; next day, strain it through a flannel bag till it is quite clear.

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.

three pounds of black cherries, two of ripe red gooseberries, and one of raspberries. Mix with these twenty-four cherry-kernels previously pounded in a mortar with a 23int of syrup : put all into a jar, stop it close, and keep it for twelve hours in a heat of about ninety degrees, Fahrenheit; then press it through a clean napkin, let it stand twelve hours longer ; and then add to each quart of juice a pint of good brandy ; next day, strain it through a flannel bag till it is quite clear. Ratafia, Red (another way)

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