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Ratafia de Brout de Noix.—Ratafia of Green Walnut: Shells

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France

Known as a French recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 10 ingredients

  1. a quart of aniseed ratafia
  2. three pints of brandy
  3. Cinnamon
  4. two pounds of sugar
  5. a pound of rose leaves
  6. a pint of water
  7. three ounces of aniseed
  8. a pint of warm water
  9. two pounds of su
  10. Walnuts
Contains Tree nuts Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take four and twenty walnuts of a middling size, and so unripe that you may stick a pin through them;
  2. pound them, and let them infuse for two months in four bottles of brandy, at the end of which time, strain them through a sieve into a jar;
  3. put into this liquor two pounds of sugar, and leave it another three months;
  4. ‘strain again through a filtering bag, and bottle off.
  5. Ratafia d’Anis.—Ratafia of Aniseed.
  6. To make a quart of aniseed ratafia, boil two pounds of su: gar in a preserving pan with half a pint of water, till the sugar is well skimmed and clear;
  7. then boil halfa pint of water, and put into it three ounces of aniseed ;
  8. let it infuse a quarter of an hour, and add to it the sugar, with three pints of brandy ;
  9. stir the whole together, and put it into a jar, stop it close, and let it infuse in the sun three weeks;
  10. then strain through a napkin or filtering cloth, and bottle for use.
  11. 1029.
  12. _Ratafia d’Huile de Roses.—Ratafia of Oil of Roses.
  13. ‘Take a quarter of a pound of rose leaves;
  14. pick them to pieces, taking care not to leave any of the green part, and infuse them in a pint of warm water for two days;
  15. then strain them through a cloth, pressing it well, in order to extract all the liquor;
  16. take as much brandy as you have of the infusion, and add to each pint half a pound of sugar;
  17. season the whole with a little coriander seed and cinnamon;
  18. let it infuse fifteen days, strain through a filtering bag, and bottle.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Wooden spoon
  • Sieve