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Ratijia de Framboises

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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 16 ingredients

  1. three quarts of water
  2. Cloves
  3. three pounds of sugar
  4. Mace
  5. two drachms of cinnamon
  6. Must
  7. twelve quarts of brandy
  8. Lemons
  9. Cut
  10. six ounces of Spanish
  11. Liqueur
  12. six pounds of rasps
  13. four pints of fruit
  14. eight quarts of juice
  15. Quinces
  16. a handful of the angelica stems

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

  2. Quince Source of vitamin C

    Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • 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 six pounds of rasps ;
  2. pick them ;
  3. put them into ajar with twelve quarts of brandy, two drachms of cinnamon, and one of mace bruised ;
  4. dissolve three pounds of sugar in three quarts of water, which must be added to the other ingredients;
  5. mix it, and leave it for fifteen days to infuse, shaking it from time to time pass it through a bag, and bottle it.
  6. Ratijia of Quinces.
  7. Raljia de Coins.
  8. Thirty large quinces will be necessary to make eight quarts of juice ;
  9. choose the smoothest, ripest, and yellowest ;
  10. wipe them to take off the down, and rasp them to the heart;
  11. keep out the seeds;
  12. leave them in a vessel three days;
  13. at that time express the juice through a new cloth, wringing it strongly ;
  14. measure it;
  15. if eight quarts, more or less, put in as much water;
  16. dissolve in the juice twelve ounces of sugar to every four pints of fruit;
  17. then put in the brandy ;
  18. break some cinnamon, six cloves, and some mace ;
  19. tie it up in a bit of linen, and suspend it in the vessel;
  20. this liqueur must not be used too new;
  21. it requires two months in the jar well corked, before it can be bottled.
  22. Angelica.
  23. Ratifia d' Angelique.
  24. Take a handful of the angelica stems ;
  25. take off the leaves, and pick out the threads;
  26. cut them in little bits ;
  27. to a pound, give twenty-four pints of brandy, two drachms of cinnamon, and one of mace, with twelve cloves ;
  28. dissolve four pounds of sugar in eight pints of water, and mix the whole in a jar that must be well corked;
  29. leave them to infuse six weeks;
  30. afterwards filter it, or put it through a bag, and bottle it.
  31. Fan d' Anis par hifusion.
  32. For sixteen pints of brandy, take six ounces of Spanish or Verdun anise, which must be rubbed in a search to take the dust from it;
  33. put it in the brandy with two drachms of cinnamon, and the zests of two large lemons, or three small ones ;
  34. cork it well, and leave it to infuse fifteen days ;
  35. dissolve two pounds of sugar in eight pints of water ;
  36. put the sugar to the infusion ;
  37. pass it through a bag, or filter, and bottle it.

Plating

Cookware for this recipe

  • Chef's knife