Dry or Sharp Ratafia
A historical recipe from Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs, by Wright, Helen S. (Helen Saunders) (1909).
A historical recipe
Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs, by Wright, Helen S. (Helen Saunders) (1909). Project Gutenberg eBook #75708.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs, by Wright, Helen S. (Helen Saunders) (1909). Digitised by Project Gutenberg, eBook #75708 (https://www.gutenberg.org/ebooks/75708). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- fifteen pounds of cherries
- fifteen pounds of gooseberries
- three and one-half pounds mulberries
- five pounds raspberries
- three ounces of sugar
- four pints of proof spirit
Method
- Take fifteen pounds of cherries, fifteen pounds of gooseberries, three and one-half pounds mulberries, five pounds raspberries.
- Pick all these fruits clean from their stalks, etc., bruise them, and let them stand twelve hours, but do not suffer them to ferment.
- Press out the juice, and to every pint add three ounces of sugar.
- When the sugar is dissolved, run it through the filtering bag, and to every five pints of liquor add four pints of proof spirit, together with the same proportion of spirit drawn from spices.