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English cookbook, 1750-1780
Page 94
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To make Rattafee Take a Gallon of the Best Brandy put it into a Strong Glass Jarr or Bottles put in 200 of Apricocks Stones Broke but not so as to Crack ye Curnals put ye Shells and all into ye Brandy w/th a Quarter of an Ounce of good Cinamon and 3/4 of a Lb of White Sugar Candy both these lasts must be a Little Bruis'd Mixt all together and sett them in ye Tun 6 Weeks shaking y/m 3 times a Day besure ye Glasses be well Stopt and not Quite full take care to take it in every Night and when it Rains when it has Stood 6 Weeks than take it in and Let it Stand 6 Days w/thout Stiring it Then pour of the Clear very softly and take out ye Apricock Stones and Cinamon and put ye Bottom into another Bottle and as it Clears Pour it to ye other
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To make Rattafee Take a Gallon of the Best Brandy put it into a Strong Glass Jarr or Bottles put in 200 of Apricocks Stones Broke but not so as to Crack ye Curnals put ye Shells and all into ye Brandy w/th a Quarter of an Ounce of good Cinamon and 3/4 of a Lb of White Sugar Candy both these lasts must be a Little Bruis'd Mixt all together and sett them in ye Tun 6 Weeks shaking y/m 3 times a Day besure ye Glasses be well Stopt and not Quite full take care to take it in every Night and when it Rains when it has Stood 6 Weeks than take it in and Let it Stand 6 Days w/thout Stiring it Then pour of the Clear very softly and take out ye Apricock Stones and Cinamon and put ye Bottom into another Bottle and as it Clears Pour it to ye other
Szathmary Culinary Manuscripts and Cookbooks
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