Orange Brandy
From Cassell's dictionary of cookery, 1892
Serves 7
Sufficient for five pints of orange brandy.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1024. The excerpt below is the record exactly as published.
Orange Brandy. — Take the thin rinds of six Seville oranges. Put into a stone jar, and pour over them half a pint of the strained juice of the oranges and two quarts of French brandy. Let them remain for three days, then add a pound and a quarter of loaf sugar
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