Orange Wine

Ingredients

• 90 Seville oranges
• 32 pounds of lump sugar
• 14 gallons cold spring water

Method

1. 1

   Break up the sugar in small pieces and put into a dry, sweet 9 gallon cask.

2. 2

   Have ready close to the cask two large pans or wooden keelers, into one of which put the peel of the oranges pared quite thin, and into the other the pulp after the juice has been squeezed from it.

3. 3

   Strain the juice through a piece of double muslin and put it into the cask with the sugar, then pour about 14 gallons cold spring water on both the peels and pulp.

4. 4

   Let it stand for 24 hours, then strain it into the cask; add more water to the peels and pulp when this is done, and repeat the same process every day for a week.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 69. The excerpt below is the record exactly as published.

ORANGE WINE.—Ineredients :—90 Seville oranges, 32 pounds of lump sugar, water. Mode:—Break up the sugar in small pieces and put into a dry, sweet 9 gallon cask, placed in a cellar or other storehouse where it is in- tended to be kept. Have ready close to the cask two large 176 BEVERAGES. pans or wooden keelers, into one of which put the peel of the oranges pared quite thin, and into the other the pulp after the juice has been squeezed from it. Strain the juice through a piece of .louble muslin and put it into the cask with the sugar, then pour about 14 gallons cold spring water

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