Orange Brandy

Ingredients

• the thinly-pared rinds of six Seville oranges
• half a pint of the orange-juice strained
• two quarts of good brandy
• a pound and a quarter of lump sugar

Method

1. 1

   Take the thinly-pared rinds of six Seville oranges and put them into a stone jar with half a pint of strained orange juice and two quarts of good brandy.

2. 2

   Let it stand for three days.

3. 3

   Then add a pound and a quarter of lump sugar and stir until dissolved.

4. 4

   Let it stand for a day, then strain through blotting paper and bottle.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 295. The excerpt below is the record exactly as published.

Orange Brandy. — Always make this liqueur in March, and recollect that the longer it is kept the better. Take the thinly-pared rinds of six Seville oranges, and put them into a stone jar, with half a pint of the orange-juice strained and two quarts of good brandy. Let it stand for three days. Then add a pound and a quarter of lump sugar

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