Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
| Fruit | not in our table | 0 |
| Angelica | 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
- four quarts of brandy
- four pounds of sugar
- two quarts of water
- six pints of brandy
- three pints of water
- a quart of brandy
- a pound of sugar to each pound of fruit
- a pound of sugar
- a pound of angelica
- a pound of green aniseed in six pints of brandy
- two lemons
- three lemons
- three pounds of clarified sugar
- ginger
- cinnamon
- cloves
Directions
Peel thin one or two lemons, avoiding all the white part, and put the rind into a bottle to infuse with a quart of brandy or whisky; add some sugar — about a quarter of a pound — and a little ginger. This is good for puddings or creams.
SASFBEBAY BATIFIA
Is made in the same manner as the currant, using less spice ; and finish the same way.
CHEERY RATIPIA, OR BOUNCE,
Is made the same way, only adding the ker- nels of the cherries to the brandy when in- fusing.
ANOTHEB MODE,
Is to take some large black or Morello cherries, prick them all over, and put them to steep in
130 BATIFIAS.
brandy for a months then strain them^ squeezing out all the juice ; add the spice as before if liked^ or without^ according to taste ; put the kernels and half a pound of sugar to each pound of fruit and quart of spirit; let all infuse another month, shaking it occasionally ; then strain and bottle for use.
Some persons dip the sugar into water to melt it before putting it into the brandy. I prefer the sugar either finely pounded or made into a strong syrup with the least possible quantity of water, as it mixes better. The syrup must be cold before it is added to the brandy.
EA.TIPIA OF QUINCES. ANOTHER MODE.
Take some ripe quinces, scrape them to the core, let the pulp remain four-and-twenty hours, then squeeze the juice through a cloth, mix the juice with an equal quantity of brandy, add to each quart a quarter of a pound of sugar and some cinnamon. In two months, strain and filter for use j then bottle it.
RATIFIA D^ANGELIQUE.
Strip the leaves off some stalks of angelica, cut them into strips, and put the strips into
LIQUEURS, 131
branches^ with one-fourth of water ; add sugar, cloves, and a little cinnamon, let all infuse six weeks, then strain and filter for use. Put four quarts of brandy, four pounds of sugar, and two quarts of water, to a pound of angelica.
Infuse half a pound of green aniseed in six pints of brandy, with the peel of two or three lemons, and a little cinnamon. Let it infuse a month, strain it, add three pints of water and three pounds of clarified sugar; filter, and bottle for use. Cork closely.