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Orange Extract
From Buckeye cookery, 1892
Serves 8
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 Buckeye cookery (1892), page 256. The excerpt below is the record exactly as published.
oring extracts put vup for the general market, almond and peach are seldom pure, and are sometimes even poisonous. The other kinds are less liable to be adulterated. To prepare vanilla, take one ounce of fresh vanilla beans, cut fine, and rub thoroughly with two ounces granulated sugar, put in a pint bottle, and pour over it four ounces pure water, and ten ounces of ninety-five per cent. - deodorized alcohol. Set in a warm place, and shake occasionally for four- teen days. To prepare lemon, cut in small pieces the rinds of two lemons, put in a four-ounce bottle, and fill with deodorized strong alcohol, set in a warm. place for a week; then put two drams fresh oil of lemon, four ounces of deodorized strong alcohol, and the juice of half a lemon, in a bottle of suf-. fcient size to hold all; then strain in the tincture of lemon peel. Ninna THE KITCHEN. 4138 ; To make orange catract, use the rind and oil of orange
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Cook this with the app: pantry check, scaling, and the assistant.