Ratafia, Strong
From Cassell's dictionary of cookery, 1892
Serves 20
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 1495. The excerpt below is the record exactly as published.
Ratafia, Strong. — Take two ounces of apricot and peach kernels, blanch them, and put them into a quart bottle with half an ounce of cloves and a bit of cinnamon; fill up the bottle with French brandy. Cork the bottle well, seal it, and put it in the sun on fine days ; in two months, add to the preparation three ounces of white sugar- candy dissolved in a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.