Recipe: To Make Ratifie Brandy

Take a quart of the best brandy, and about a jill of apricock kernels, blanch and bruise them in a mortar, with a spoonful or two of brandy, so put them into a large bottle with your brandy; put to it four ounces of loaf sugar, let it stand till you think it has got the taste of the kernels, then pour it out and put in a little more brandy if you please.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss