Curacao

Ingredients

• Take J pound of orange peel
• 1 1 pints of brandy
• i pound of light-brown sugar-candy

Method

1. 1

   Immerse orange peel in water to separate the rind.

2. 2

   Cut the yellow rind into small pieces and add to brandy in a bottle.

3. 3

   Cork tightly and keep near a warm stove for 2 weeks or in the cellar for 3 weeks, shaking daily.

4. 4

   Add sugar-candy, cork again, and leave to dissolve, shaking daily.

5. 5

   Filter and bottle.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 102. The excerpt below is the record exactly as published.

Curacao. — Take J pound of orange peel, and immerse it in water, to facilitate the separation of the outer yellow rind from the white. Cut the yellow rind into small pieces, which add to the brandy (1 1 pints) in the bottle. Cork tight, and keep a fortnight near a warm stove, or 3 weeks in the cellar, shaking the contents at least once every day. Then add i pound of light-brown sugar-candy

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