Orange Liqueur
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. 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
4508Calories
20 gProtein
1158 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories4508 kcal
Protein20 g
Carbohydrates1158 g
Fiber52 g
Sugars1107 g
Total Fat5.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium19 mg
Potassium3928 mg
Calcium880 mg
Iron2.6 mg
Magnesium221 mg
Phosphorus302 mg
Zinc1.6 mg
Copper1.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1149 mg
Vitamin A238 mcg
Vitamin E3.9 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.1 mg
Folate648 mcg
Choline181 mg
Caffeine0 mg
Water2111 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 34. The excerpt below is the record exactly as published.
two pounds of sugar, two or three cloves, |oz. cinnamon, and a bit of lemon peel ; let this stand for a month, then filter and bottle off. All kinds of soft fruit, such as blackberries, currants, mulberries, &c., can be used thus. Orange. — Put the finely pared rind of twelve or fourteen oranges into a gallon of brandy, and strain the juice of the oranges on to two pounds of sugar ; put the orange pips into a cupful of warm water
Cook this with the app: pantry check, scaling, and the assistant.