Orange Wine

Ingredients

• twenty-eight pounds of loaf sugar
• eight gallons of water
• the well-whisked whites and crushed shells of four eggs
• the juice of ninety Seville oranges
• half a pound of yeast

Method

1. 1

   Boil sugar with water and egg whites, remove scum, cool, then add orange juice and mix.

2. 2

   Strain, ferment with yeast for 24 hours, then put into a cask.

3. 3

   When fermentation ceases, bung the cask.

4. 4

   Rack in three months, bottle in twelve.

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 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

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