Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 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 |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Red Currant | not in our table | 0 |
| 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
- five pints of cherry wine
- two pounds of red currants
- two pints of brandy
- one pound of sugar
- two quarts of aniseed ratifia
- three ounces of aniseed into half a pint of boiling water
- three pints of brandy
- three pints of ratifia de genievre^ put in ajar a quart of brandy^
- three pints of water
- a pound of sugar to each pint of juice
- a quart of brandy
- an ounce of coriander-seed
- an ounce of fennel-seed
- a pound of sugar
- a pint of water
- an ounce of coriander-seeds
- a pint of boiling water
- a quart of brandy^
- a good handful of juniper-berries
- a pound of ratipias
- three pints
- two drachms of angelica-seed
- two lemons
- eight lemons
- eight seville oranges
- three quarters of a pound of ratipias
Directions
To make five pints of cherry wine, take fifteen pounds of cherries, and two pounds of red currants, stone the cherries, and add half the kernels pounded. Put all into a barrel, with a quarter of a pound of sugar to each pint of juice ; the barrel must be full, and cover the bung with a vine-leaf, and sand round it, and let it ferment for three weeks. The barrel must be kept filled, adding cherry juice till it ceases to ferment ; then stop it up closely, and two months after draw it off and bottle it.
Take a stone jar that will hold about three pints. Put into it a quart of brandy ; add the following seeds, which are to be pounded in a mortar : Two drachms of angelica-seed, an ounce of coriander-seed, half an ounce of fennel-seed, the same of aniseed ; add the juice of two lemons with the rinds cut thin, and a pound of sugar.
HATIPIAS. 125
Let all infuse a week^ shaking the jar occasionally to melt the sugar^ then filter the liquor^ after first straining it^ and bottle for use.
This is very good for indigestion, or any pains in the stomach, or giddiness that proceeds from bilious affections. It is a good stomachic.
EA.TIPIA BE NOYAUX BT DE OBAINES.
Take a pound of the kernels of apricots and infuse them in two pints of brandy, a pint of water, one pound of sugar, half an ounce of coriander-seeds, and some cinnamon, for a week ; then strain it off and bottle for use. All ratifias are made the same way.
BATIFIA d'aNIS.
To make two quarts of aniseed ratifia, boil a pound of sugar with half a pint of water ; let it boil, and skim clear. Put three ounces of aniseed into half a pint of boiling water ; let it infuse a quarter of an hour, and add it to the sugar, with three pints of brandy. Shake all together, and put it into a jar. Cork it up, and place it in the sun; let it infuse three weeks. Strain and filter it before you bottle it.
126 BATIPIA8.
RATIFIA D£ GENIEVRE.
To make three pints of ratifia de genievre^ put in ajar a quart of brandy^ with a good handful of juniper-berries, and a pound and a half of sugar, which must first be made into a clear syrup. Cork the jar closely, and put it in a warm place for about five weeks ; then strain and filter it ; when very clear, bottle and cork closely. This ratifia is a good stomachic, and will keep a long time.
JIATIFIA D£ BIGABADES OU CTTBOXS.
Both are made in the same manner.
Take either eight lemons, or eight Seville oranges, peel them very thin, taking care not to cut any of the white skin, cut the rinds into small pieces, and put them into a jar with three pints of brandy, and let them infuse three weeks. Make a syrup with a pound of sugar and half a pint of water ; have it very clear, and when cold, put it into a jar with the brandy ; let all infuse a fortnight ; then strain for use, bottle it, and cork closely. It will keep for years.
ANOTHEB RATIFIA D£ FLEUB D^GBANOES.
Put in a jar three quarters of a pound of
RATIPIAS. 127
orange-flowers^ three pints of water, two pints of brandy, and a pound and a half of sngar. Cork the jar, and put it into a kettle full of water, and let it boil ten hours ; then let it cool in the bottle before you strain it.