Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Brandy | 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
- three pints of the juice
- a quart of brandy to three pints of the juice
- a pound of sugar to each pint
- cinnamon
Directions
Take some fine ripe quinces, peel and remove the cores, then squeeze the juice through a cloth ; measure the juice, add a quart of brandy to three pints of the juice, a quarter of a pound of sugar to each pint, some cinnamon, coriander-
BATIFIAS. 129
aeeds^ ginger^ and mace in moderate quantities. Let all infuse ten or twelve days. Cork the jar diosely in which the ratifia is^ to exclude all the air; then strain the ratifia^ and filter it clear. Bottle it for use, and keep it in a cool place. The older this ratifia is, the better it will be.