To Make Rattefea
From the treasured pages of Receipt book
Unknown Author
To Make Rattefea
"you must take the best Brandy and to one quart of brandy one hundred of aprycock stones and half a pound of white suger Candy and a quarter of an ounce of Cinimon the Candy must be broke a litle and the Cinimon broke anices with your finger the stones must be crackt then put all together and set it in the sun for six weeks tyed Close aboute with a Cloth shake it 3 a times a day if the weather is wett and cold you may set it by the fier you must let it stand 3 dayes to settle and then strane it through a jelly bag the bott you must let stand a Day longer to Clear and then bottle it"
Note on the Original Text
This recipe is written in the straightforward, conversational tone typical of early modern English cookery manuscripts. Ingredients are listed within the instructions, and precise measurements vary, with quantities described in familiar measures ('quart,' 'pound,' 'ounce') or by count. Spellings are non-standardized ('aprycock' for apricot, 'strane' for strain, 'bott' for bottle). Directions assume practical household experience, offering subtle cues rather than exact details, and often include practical advice for adapting to weather or conditions in the home.
Title
Receipt book (1700)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1700
Publisher
Unknown
Background
A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.
Kindly made available by
Folger Shakespeare Library
This evocative recipe hails from England around 1700, preserved in a domestic manuscript known as V.b.272. At the turn of the 18th century, English households were keen experimenters with cordials and fruit liqueurs, infusing spirits with botanicals, fruit, and sugar for pleasure and health. The beverage, Rattefea (alternatively spelled Ratafia), has Continental roots, but it found a charming home in English kitchens as an infusion prized for its aromatic blend of stone fruit and spice. Recipes like these were shared among women of the gentry and aspiring middle classes, where household management was an important and creative domain.
Back then, domestic cooks would have used a large glass or ceramic jar sealed with fabric and a string or a tight-fitting lid. A small wooden or metal mallet was used for cracking apricot stones and crushing candy. The sun, or the gentle heat of a hearth, provided the infusion's warmth. For straining, finely woven cloth or a special 'jelly bag' was hung up to allow gravity to clarify the liquid. Bottling was done with glass bottles sealed with corks or wax.
Prep Time
30 mins
Cook Time
0 mins
Servings
20
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 quart quality brandy
- Kernels from 100 apricot stones (or 100 bitter almonds as substitute)
- 8 ounces white sugar candy (rock sugar)
- 1/4 ounce (approx. 2 teaspoons) cinnamon sticks, broken by hand
Instructions
- To craft a modern version of Rattefea, begin by gathering 1 quart of quality brandy.
- To this, add the kernels from 100 apricot pits (or substitute with 100 bitter almonds if pits are unavailable), 8 ounces of white sugar candy (rock sugar), and 1/4 ounce (about 2 teaspoons) of cinnamon sticks broken by hand.
- Lightly crush the sugar candy and cinnamon to release their flavors.
- Crack the apricot stones gently to extract the kernels, discarding the husks.
- Combine all the ingredients in a large glass jar with a tight-fitting lid.
- Seal the jar and, if possible, place it in a sunny spot for six weeks, shaking the jar gently three times a day.
- If the weather is cold or wet, you may keep it near a warm spot indoors (but not so hot as to risk overheating the alcohol).
- After six weeks, allow the mixture to settle for three days.
- Carefully strain it through a jelly bag or fine cheesecloth, letting the clear liquid collect in a clean vessel.
- Leave the liquid to stand for another day to clarify, then decant or bottle it, leaving any sediment behind.
Estimated Calories
120 per serving
Cooking Estimates
Preparing the ingredients, such as cracking apricot stones and crushing sugar, should take about 30 minutes. After combining everything, the drink needs to infuse for six weeks with occasional shaking, but this does not require much hands-on time. You get about 1 liter, which makes 20 servings. Each serving is about 50 ml and has roughly 120 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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