Handwritten Copy of a Recipe for Ratafia Or Cordials, [n.d.].

The Barry-Hayes Papers are maintained at Independence Seaport Museum, Philadelphia, PA. For more information, visit www.phillyseaport.org/library.
"Ratafia, a drink popular in the 17th and 18th centuries, probably of French origin. It was a cordial or a brandy-based

liqueur flavored with almonds, peach, cherry, or apricot kernels, or soft fruits; similar to Noyau, a word which came into use in the late 18th century and largely supplanted ratafia." The Food Timeline. © Lynne Olver 2000. 28 August 2014 Accessed 27 Oct. 2014 <http://www.foodtimeline.org/foodfaq2.html#ratafia>

"Made from a mixture of distilled liquor, usually brandy but occasionally whiskey or rum, heavily sweetened, and distinctly flavored fruit juices or aromatics, the cordial was left to infuse, often for weeks or months, before being filtered for the most
elegant translucence."  FROM: Kaufman, Cathy K. "Cordials, Historical." The Oxford Encyclopedia of Food and Drink in America. : Oxford University Press, 2004. Oxford Reference. 2005. Date Accessed 27 Oct. 2014 <http://www.oxfordreference.com/view/10.1093/acref/9780195154375.001.0001/acref-9780195154375-e-0215>.



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dc_source_str_mv Barry-Hayes Papers. [Series LXV., Box 18, Folder 9 Item 2]
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Handwritten Copy of a Recipe for Ratafia Or Cordials, [n.d.].
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Liqueurs.
topic_str_mv Cooking.
Liqueurs.
dc_title_str Handwritten Copy of a Recipe for Ratafia Or Cordials, [n.d.].
title Handwritten Copy of a Recipe for Ratafia Or Cordials, [n.d.].
title_short Handwritten Copy of a Recipe for Ratafia Or Cordials, [n.d.].
title_full Handwritten Copy of a Recipe for Ratafia Or Cordials, [n.d.].
title_fullStr Handwritten Copy of a Recipe for Ratafia Or Cordials, [n.d.].
title_full_unstemmed Handwritten Copy of a Recipe for Ratafia Or Cordials, [n.d.].
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description <div>The Barry-Hayes Papers are maintained at Independence Seaport Museum, Philadelphia, PA. For more information, visit www.phillyseaport.org/library. <br clear="none">"Ratafia, a drink popular in the 17th and 18th centuries, probably of French origin. It was a cordial or a brandy-based <br clear="none"><br clear="none">liqueur flavored with almonds, peach, cherry, or apricot kernels, or soft fruits; similar to Noyau, a word which came into use in the late 18th century and largely supplanted ratafia." <em>The Food Timeline. </em>© Lynne Olver 2000. 28 August 2014 Accessed 27 Oct. 2014 &lt;http://www.foodtimeline.org/foodfaq2.html#ratafia&gt; <br clear="none"><br clear="none">"Made from a mixture of distilled liquor, usually brandy but occasionally whiskey or rum, heavily sweetened, and distinctly flavored fruit juices or aromatics, the cordial was left to infuse, often for weeks or months, before being filtered for the most <br clear="none">elegant translucence."&nbsp; FROM: Kaufman, Cathy K. "Cordials, Historical." T<em>he Oxford Encyclopedia of Food and Drink in America</em>. : Oxford University Press, 2004. Oxford Reference. 2005. Date Accessed 27 Oct. 2014 &lt;http://www.oxfordreference.com/view/10.1093/acref/9780195154375.001.0001/acref-9780195154375-e-0215&gt;. <br clear="none"><br clear="none"><br clear="none"><br clear="none"></div>
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dc.title Handwritten Copy of a Recipe for Ratafia Or Cordials, [n.d.].
dc.subject Cooking.
Liqueurs.
dc.description <div>The Barry-Hayes Papers are maintained at Independence Seaport Museum, Philadelphia, PA. For more information, visit www.phillyseaport.org/library. <br clear="none">"Ratafia, a drink popular in the 17th and 18th centuries, probably of French origin. It was a cordial or a brandy-based <br clear="none"><br clear="none">liqueur flavored with almonds, peach, cherry, or apricot kernels, or soft fruits; similar to Noyau, a word which came into use in the late 18th century and largely supplanted ratafia." <em>The Food Timeline. </em>© Lynne Olver 2000. 28 August 2014 Accessed 27 Oct. 2014 &lt;http://www.foodtimeline.org/foodfaq2.html#ratafia&gt; <br clear="none"><br clear="none">"Made from a mixture of distilled liquor, usually brandy but occasionally whiskey or rum, heavily sweetened, and distinctly flavored fruit juices or aromatics, the cordial was left to infuse, often for weeks or months, before being filtered for the most <br clear="none">elegant translucence."&nbsp; FROM: Kaufman, Cathy K. "Cordials, Historical." T<em>he Oxford Encyclopedia of Food and Drink in America</em>. : Oxford University Press, 2004. Oxford Reference. 2005. Date Accessed 27 Oct. 2014 &lt;http://www.oxfordreference.com/view/10.1093/acref/9780195154375.001.0001/acref-9780195154375-e-0215&gt;. <br clear="none"><br clear="none"><br clear="none"><br clear="none"></div>
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