Regency Dish: Ratafia

By | |

Ratafia Take one quart of brandy or other good spirits four ounces of apricot or peach kernels and a quarter of an ounce of bitter alinonds bruise the kernels in a mortar with a spoonful of brandy and put them together into a bottle with a quarter of a pound of loaf sugar let it stand tilt it has imbibed
imbibed the taste of the kernels pour into a bottle and cork it close

The New London Family Cook: Or, Town and Country Housekeeper’s Guide (1818)

Tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to Regency Dish: Ratafia

  1. Ruchama B says:
    February 6, 2023 at 10:12 am

    Fascinating. I think apricot pits contain cyanide. Sugar was expensive. This sounds like a more risky and expensive drink than I had thought after reading many Regencies where it is offered as a refreshing drink.

    • Anne says:
      February 6, 2023 at 1:58 pm

      Great points! Apricot pits are toxic, so its amazing more people didn’t die from drinking the stuff.

      I usually see this in Regencies as the “punch” at balls and parties, but I must confess I imagined it as a non-alcoholic alternative before I knew what was in it.