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Ratafia Brandy

(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)







Apricot or peach kernels, with four ounces of fine sugar to a quart of

brandy. If you cannot get apricot kernels, two ounces of bitter almonds,

bruised a little, to the same quantity of spirit, will make good

ratafia.











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