Curaçao

Ingredients

• eight ounces of the thinly pared rind of very ripe oranges
• a pint of boiling water
• two quarts of brandy
• two pounds of sugar
• one pint of water
• one drachm of potash
• a teaspoonful of the liqueurs
• a drachm of alum

Method

1. 1

   Pour the orange rind over boiling water, cover, and let cool.

2. 2

   Add brandy, cover closely, and let stand for fourteen days, shaking daily.

3. 3

   Make a syrup of sugar and water, strain the brandy into it, and leave covered for another day.

4. 4

   Blend potash and liqueurs, add to the liqueur, then add alum, shake well, and filter through muslin.

5. 5

   Ready for use in a week or two.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 49. The excerpt below is the record exactly as published.

eight ounces of the thinly pared rind of yery ripe oranges a pint of boiling water, coyer, and let it cool ; then add two quarts of brandy, or strong French spirit, coyer closely, and let it stand fourteen days, shaking it eyery day. Make a clarified syrup of two pounds of sugar into one pint of water, well boiled ; strain the 90 Culture and Cooking, brandy into it, leaving it coyered close another day. Kub up in a mortar one drachm of potash, with a teaspoonful of the liqueurs ; when well blended, put this into the liqueur, and in the same way pound and add a drachm of alum

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