Ratafia, Cura90a. — Infuse one ounce of
the zest or peel of bitter almonds cut as thin
as possible, a pound and a half of sugar, and a
little pinch of Brazil-wood in two quarts of good
brandj'. At the end of two days filter it, and
put it into bottles.
Ratafia d'Angelique.— Take one drachm
of angelica seeds, four ounces of angelica stalks,
one ounce of blanched bitter almonds bruised,
and six quarts of brandy or proof spirit. Digest
for ten days, then filter. Add a quart of water
and three j)0unds and a half of white sugar.
Mix well, and after a fortnight decant the clear
poj-tion through a piece of clean flannel.
Ratafia, Gooseberry.— Take five quarts
of the finest sound ripe gooseberries, a drachm
of cinnamon, a drachm of mace, six pounds of
pounded lump sugar, and a quarter of a pound
of bitter almonds. Place these in two gallons
of French brandy. Stop it well, and let it
infuse during three months. Then press out
the gooseberries, and filter the whole through
filtering-paper. Bottle in pint bottles.
Ratafia Ice-cream.— Beat the yolk of
an egg, and stir into it half a pint of cream and
half a cupful of new milk. Sweeten it, and
put it into a saucepan over a gentle fire with
an ounce of ratafias. Stir until it begins to
thicken, pour it out, and when cool add the
strained juice of half a lemon. Freeze the pre-
paration in the usual way, and when it is set,
add a glassful of noyeau, maraschino, or cm-acoa,
and another ounce of crushed ratafias. Time,
about ten minutes to thicken the custard.
Probable cost. Is. 3d. Sufficient for one pint
of ice-cream.
Ratafia, Iced. — Soak an ounce of gelatine
in a little water for half an hour. Beat the
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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✪ Ratafia, Iced,
and beat the mixture thoroughly. Put it in a
damp mould, set it on ice, and when set turn it
out carefully. Time to thicken the custard, ten
to fifteen minutes. Sufficient for rather less than
a quart. Probable cost, 2s.
Ratafia, Marasquin Rose.— In a quart
of spirits of wine infuse for a month thirty
black cherry stones, after taking away the pulp,
but without washing them; filter this liquid
through paper. Clarify two pounds and a half
of fine sugar, pour it on the liquor ; add to it a
quart of water and a pint of rum, shake it all
well, and when quite clear put it into bottles.
This is a most delicious liqueiu*.
Ratafia, Noyeau. — Put into a large jar
six ounces of apricot-kernels cut into small
pieces, with three quarts of brandy ; let them
infuse for three weeks, shaking or stirring them
from time to time. Take out the kernels ; dis-
solve a pound and three-quarters of sugar in
a pint of water ; mix all together, filter, and
bottle it.
Ratafia,Orange-flo"wer. — For each quart
Page 1492 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ratafia, Cura90a. — Infuse one ounce of the zest or peel of bitter almonds cut as thin as possible, a pound and a half of sugar, and a little pinch of Brazil-wood in two quarts of good brandy. At the end of two days filter it, and put it into bottles.
Ratafia d'Angelique.— Take one drachm of angelica seeds, four ounces of angelica stalks, one ounce of blanched bitter almonds bruised, and six quarts of brandy or proof spirit. Digest for ten days, then filter. Add a quart of water and three pounds and a half of white sugar. Mix well, and after a fortnight decant the clear portion through a piece of clean flannel.
Ratafia, Gooseberry.— Take five quarts of the finest sound ripe gooseberries, a drachm of cinnamon, a drachm of mace, six pounds of pounded lump sugar, and a quarter of a pound of bitter almonds. Place these in two gallons of French brandy. Stop it well, and let it infuse during three months. Then press out the gooseberries, and filter the whole through filtering-paper. Bottle in pint bottles.
Ratafia Ice-cream.— Beat the yolk of an egg, and stir into it half a pint of cream and half a cupful of new milk. Sweeten it, and put it into a saucepan over a gentle fire with an ounce of ratafias. Stir until it begins to thicken, pour it out, and when cool add the strained juice of half a lemon. Freeze the preparation in the usual way, and when it is set, add a glassful of noyeau, maraschino, or curaçoa, and another ounce of crushed ratafias. Time, about ten minutes to thicken the custard. Probable cost. Is. 3d. Sufficient for one pint of ice-cream.
Ratafia, Iced. — Soak an ounce of gelatine in a little water for half an hour. Beat the
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yolks of three eggs with half a pint of milk ; add the grated rind of a lemon or of a Seville orange, four ounces of ratafias, two tablespoonfuls 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, and beat the mixture thoroughly. Put it in a damp mould, set it on ice, and when set turn it out carefully. Time to thicken the custard, ten to fifteen minutes. Sufficient for rather less than a quart. Probable cost, 2s.
Ratafia, Marasquin Rose.— In a quart of spirits of wine infuse for a month thirty black cherry stones, after taking away the pulp, but without washing them; filter this liquid through paper. Clarify two pounds and a half of fine sugar, pour it on the liquor ; add to it a quart of water and a pint of rum, shake it all well, and when quite clear put it into bottles. This is a most delicious liqueur.
Ratafia, Noyeau. — Put into a large jar six ounces of apricot-kernels cut into small pieces, with three quarts of brandy ; let them infuse for three weeks, shaking or stirring them from time to time. Take out the kernels ; dissolve a pound and three-quarters of sugar in a pint of water ; mix all together, filter, and bottle it.
Ratafia,Orange-flo"wer. — For each quart
Records on this page
Ratafia, IcedRatafia Pudding, Boiled (another way)