Orange Water Ice

Ingredients

• the rind of two oranges
• three or four lumps of sugar
• the juice of six oranges
• a lemon
• half a pint of water
• a pint of clarified sugar

Method

1. 1

   Rub the rind of two oranges with sugar until the yellow part is taken off, dissolve the sugar in warm syrup.

2. 2

   Strain the juice of six oranges and a lemon, stir in half a pint of water, a pint of clarified sugar, and the flavored syrup.

3. 3

   Mix thoroughly, strain, and freeze.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1039. The excerpt below is the record exactly as published.

Orange -water Ice.— Rub the rind of two oranges with three or four lumps of sugar until the yellow part is taken off, and dissolve the lumps in a little warm sjTup; if the rind is rubbed too hard the ice wiU be bitter. Strain the juice of six oranges and a lemon, stir into it, with haH a pint of water, a pint of clarified sugar and the flavoured syrup. Mix thoroughly. Strain and freeze in the usual way. Probable cost, Is. Suflacient for a quart of ice. Orange Wine. — Orange wine should be made in ilarch. Boil twenty-eight pounds of loaf sugar with eight gallons of water, and the well- whisked whites and crushed shells of four eggs. Remove the scum as it rises, let the liquid cool, then add the juice of ninety Se\-ille oranges, and mix thoroughly. Strain the liquid, ferment it with half a pound of yeast on a toast, and let it stand for twenty-four hours. Put it into the 'cask, and when fermentation ceases, which -will be when it gives up hissing, bung the cask up closely. The wine may be racked in three months, and bottled in twelve. If it is desired to add the flavour of the orange- peel to this wine, though it ■w411 be more gener- ally agreeable without, infuse the rinds of fifty of the oranges in two gallons of the clarified sugar for four days, then strain the liquid, and add it to the rest. If it is considered necessary to have a little brandy in the ^vine, a quart may- be put into the cask with the liquid, and an- other quart added when the wine is racked off. Time, half an horn- to boil the sugar. Probable cost, 2s. 2d. per gallon, exclusive of the brandy. Sufficient for ten gallons. Orange Wine (an easy way of making). — In making orange wine it may be calculated that ten Seville oranges and three pounds of loaf sugar are required for every gallon of wine. If, therefore, it is wished to make nine gallons of wine, put the strained juice of ninety Seville oranges and twenty-seven pounds of loaf sugar into a cask which is perfectly sweet and clry. Put the pulp from which the juice has been squeezed into a large pan, and pom- over it a gallon and a half of water let it stand for twenty-four hours, then strain it into the cask. If the flavour of the orange-rind is desired, though the wine will be more generally agree- able without it, peel half the oranges, and put the thin rinds into another pan ; then pour half the quantity of water which was on the pulp over the skins, and let them also infuse twenty- four hours, when strain the liquid into the cask. Pour a gallon and a half of water again over the pulp and rinds, let the water stand for a day, then add it to the rest ; and repeat this performance imtil the cask is quite full, which will be in about a week. Stii" the contents daily. Three days after the cask is full, bung it up closely, and bottle the wine in nine months. It may be used after it has been bottled three months. Time, ten days to make the wine. Probable cost, 2s. 2d. per gallon. Sufiicient for a nine- gallon cask. Orangeade.— Make a syrup by boiling six ounces of loaf sugar in half a pint of water

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