ORANGE WINE

Ingredients

• the strained juice of 90 oranges
• 27 pounds of sugar
• 1 1/2 gallons of water

Method

1. 1

   Add orange juice to sugar in a clean cask.

2. 2

   Cook pulp with water, strain, add more water, and stir daily for 10 days.

3. 3

   Bottle after 3 months.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 76. The excerpt below is the record exactly as published.

ORANGE WINE. To make 9 gallons, add the strained juice of 90 oranges to 27 pounds of sugar in a clean cask. Put the pulp, no seeds, to i^ gallons of water. Cook all together, strain it, add more water, stir every day for 10 days. Bottle it and use it after 3 months. ORANGE BRANDY. (England.) Put the thin rind of 6 oranges with ]/i pint of juice and 2 quarts of French brandy, in a stone jar. After 3 days, add i % pounds of sugar and With a Saucepan over the Sea stir well. The next day, strain it and cork tightly. The longer it is kept, the better the flavor, but it can be used in a month. DAMSON WINE. Bruise 3^ gallons of damson plums, add 2 gallons of boiling sugar syrup, made of 3^ gallons of water and 7 pounds of sugar, boiled down. Cook I hour. When cool, add i gill of yeast Cover for 9 days, strain it and add i pound of chopped raisins ; when it stops working, add ^ ounce of essence of almonds and strain and bottle. Keep it 10 months before using. CURRANT WINE. (England.) Stem the currants, put in a bag and bring to a boil with enough water to cover. Press out the juice, add 2 gallons of water

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