Ratafia, Quince

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Grate some very ripe quinces to the core.
  2. Strew on it about 1oz. of caster sugar to the pound of fruit.
  3. Let it stand twenty-four hours.
  4. Wring it well to extract every drop of liquid.
  5. Mix it with an equal quantity of brandy.
  6. Add 2oz. of loaf sugar to every pint of the mixture.
  7. Add either a piece of stick cinnamon or 1/2lb. of angelica for every pound of quince.
  8. Let it stand for a little.
  9. Filter and bottle off.
Another way
  1. Steep the grated quince in the brandy or spirit, allowing a pound of quince, grated, to nearly a gallon of spirit.
  2. Sweeten it when strained with about the same amount of clear syrup.
Original Text
Ratafia, Quince.—Grate some very ripe quinces to the core, and strew on it about 1oz. of caster sugar to the pound of fruit, and let it stand twenty-four hours. Now wring it well to extract every drop of liquid, and mix it with an equal quantity of brandy, adding 2oz. of loaf sugar to every pint of the mixture, and either a piece of stick cinnamon or ½lb. of angelica for every pound of quince. Let it stand for a little, then filter and bottle off. Another way is to steep the grated quince in the brandy or spirit, allowing a pound of quince, grated, to nearly a gallon of spirit, sweetening it when strained with about the same amount of clear syrup. (This recipe is a French one, and the liquid is measured by litres.)
Notes
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