ORANGE BRANDY

Ingredients

• the thin rind of 6 oranges
• 1 1/2 pint of juice
• 2 quarts of French brandy
• 1 1/2 pounds of sugar

Method

1. 1

   Combine orange rind, juice, and brandy in a jar.

2. 2

   After 3 days, add sugar, stir, strain, and cork tightly.

3. 3

   Improves with age.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 76. The excerpt below is the record exactly as published.

ORANGE BRANDY. (England.) Put the thin rind of 6 oranges with ]/i pint of juice and 2 quarts of French brandy, in a stone jar. After 3 days, add i % pounds of sugar and With a Saucepan over the Sea stir well. The next day, strain it and cork tightly. The longer it is kept, the better the flavor, but it can be used in a month. DAMSON WINE. Bruise 3^ gallons of damson plums, add 2 gallons of boiling sugar syrup, made of 3^ gallons of water and 7 pounds of sugar, boiled down. Cook I hour. When cool, add i gill of yeast Cover for 9 days, strain it and add i pound of chopped raisins ; when it stops working, add ^ ounce of essence of almonds and strain and bottle. Keep it 10 months before using. CURRANT WINE. (England.) Stem the currants, put in a bag and bring to a boil with enough water to cover. Press out the juice, add 2 gallons of water to each gallon of juice, and 2 tablespoonfuls of yeast. Cover for 2 days ; add 3 pounds of sugar to each gallon of wine ; stir and strain it and keep it 3 months before bottling for use. It improves with age. GOOSEBERRY CHAMPAGNE. (England.) Trim and mash sufficient fruit, sound but un- ripe; add to each gallon i gallon of water and cover for 2 days. Keep it in a warm place and stir it often. Strain it under pressure, add 4 236 With a Saucepan over the Sea pounds of sugar to each gallon, and cover for 3 days more. Then strain it, add ^ pint of gin. Keep it in a cask 1 2 months, then bottle for use. IRISH USQUEBAUGH. Stem I pound large raisins, add the zest of an orange on lumps of sugar, bruise well, add ^ ounce each of cloves and cardamom seeds, and ^ a nutmeg, grated. Put in a jar, add J^ gallon of brandy or light whiskey, yi pound of rock candy, and some brown coloring. Shake every day, and in 2 weeks strain it and bottle for use. It is a cordial, very old-fashioned. ORGEAT. (France.) Pound ]4 pound of blanched almonds, add i ounce rosewater and i quart of boiling water; cool, strain, and sweeten it. Use to flavor dessert. NOYEAU. (France.) Blanch yi pound bitter almonds, add the grated rind of i lemon, bruise and pound in a mortar, and then put in a jar with i gallon of good spirits of wine and i quart of water. Cork it very tight, shake it each day for a week, add 2 pounds of sugar m

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