Orange Brandy
From The Dudley book of cookery and household recipes, 1909
This recipe yields two dozen quarts of brandy.
Presented as published in 1909. 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
Nutrition per serving
7797Calories
51 gProtein
1998 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories7797 kcal
Protein51 g
Carbohydrates1998 g
Fiber131 g
Sugars1867 g
Total Fat11 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium28 mg
Potassium9884 mg
Calcium2205 mg
Iron6.1 mg
Magnesium553 mg
Phosphorus762 mg
Zinc3.9 mg
Copper2.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C2896 mg
Vitamin A599 mcg
Vitamin E9.8 mg
Vitamin K0 mcg
Vitamin B63.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)15 mg
Folate1633 mcg
Choline457 mg
Caffeine0 mg
Water5198 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 61. The excerpt below is the record exactly as published.
Twelve pounds of oranges are enough for two dozen quarts of brandy, and three pounds of fine white sugar with a pint of water for the syrup. PUT a pound of very fine raspberries in a bowl bruise them well, and pour upon them a quart of the best white wine vinegar. Next day strain the liquor on a pound of fresh ripe raspberries; bruise them also, and on the following day do the same, but ORANGE BRANDY
Cook this with the app: pantry check, scaling, and the assistant.