Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Apricot | 1 medium (35g) | 17 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six quarts of pale brandy^
- three pounds of sugar melted in a quart of water
- a pint of brandy
- a pint of brandy put a pint of strawberry juice
- a pint of strawberry juice
- a pound of apricot kernels
- a quart of water
- three quarters of a pound of apricot kernels
Directions
Preserve your apricots by boiling them in water till soft ; then put them into cold water ; make a syrup, which for five days you pour over the apricots lukewarm ; then put them on the fire with their syrup ; when they boil, pour in a pint of brandy ; let them come to a boil, and take them off the fire, and when cool put them in bottles.
PLUMS IN BRANDY
Are prepared in the same manner as the apricots, and so are peaches.
RATIFIAS« 121
CHERRIES IN BILiNDY.
To a pint of brandy put a pint of strawberry juice and mulberries mixed together^ which you must squeeze and pass through a tammy. Put to the juice and brandy a pound and a half of sugar; when it is melted^ take some fine ripe cherries^ cut off half the stalks^ and arrange them in wide-mouthed bottles. Pour over them the brandy and syrup ; there must be enough to cover them. Cork the bottles^ and keep them in a cool dry place.
RATIFIA OF APBICOTS OR PEAC]B[ES.
Peel and cut in pieces three quarters of a pound of apricot kernels. Let them steep for a fortnight in six quarts of pale brandy^ or whisky that is not smoked ; shake the jar every day ; at the end of a fortnight strain the liquor through a tamis into an earthen pan ; add three pounds of sugar melted in a quart of water. Strain again^ and bottle for use.
Peach stones are prepared in the same manner^
122 lUTIlflAS,
and cherries and plums^ using about a pound of the kernels to the same quantity of spirit.