Orange Brandy

Ingredients

• Three quarts of good pale brandy
• One quart of boiling milk
• Three pounds of loaf sugar
• Twelve Seville oranges

Method

1. 1

   Combine brandy, sugar, orange juice, rinds, and boiling milk in a covered vessel.

2. 2

   Let stand for eight days, stirring daily.

3. 3

   Strain and bottle.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 54. The excerpt below is the record exactly as published.

ORANGE BRANDY Ingredients Three qnarts of good pale brandy. One quart of boiling milk. Tliree pounds of loaf sugar. Twelve Seville oranges. Put the brandy into an open vessel with a cover, add the sugar, the juice of the oranges, the rinds of eight, and the boiling milk; let it stand for eight days, stirring it every day; then run it through a jelly bag and bottle it; it is ready for use immediately. If it is at all thick, pass it through the bag a second time; it ought to be clear. RASPBERRY VINEGAR Ingredients Raspberries. Vinegar. Loaf sugar. Fill a jar with raspberries; pour in as much vinegar as it will hold. In a few days strain the pulp and seed away. To a pint of juice add three-quarters of a pound of loaf sugar, boil it for a quarter of an hour, skimming it well. When cold, bottle it and keep it in a cellar. It will keep for years. SLOE GIN Ingredients One gallon of sloes. Three pounds of loaf sugar

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