Brandy, Orange

Ingredients

• three Seville oranges
• a bottle of brandy
• eight pounds of loaf sugar
• three or four pints of water

Method

1. 1

   Slice the oranges and pour brandy over them.

2. 2

   Let stand for six weeks, then strain and bottle.

3. 3

   Alternatively, pare the rind from oranges and lemons, make a syrup with sugar and water, and pour it over the peel.

4. 4

   Let it stand for forty-eight hours, then strain and bottle.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.

Brandy, Orange. — Slice three Seville oranges into a jar, pour a bottle of brandy on them and let them stand for six weeks, closely covered; then strain, bottle, and cork down closely. (Some thrifty house- wives put the oranges in whole and let them stand two months ; then, when the liqueur is strained off, the oranges are candied and used for dessert. But this liqueur is not so good.) Or : Pare the rind very thinly from eight Seville oranges and eight lemons, put them into a jai with a gallon of good brandy ; make a syrup with eight pounds of loaf sugar and three or four pints of water

Cook this with the app: pantry check, scaling, and the assistant.