Orangeade

Ingredients

• rind of four oranges
• into half a pint of water
• Allow about 0.5 lb. of sugar to the quart of orangeade

Method

1. 1

   Impregnate a few lumps of loaf-sugar with the oil of orange by rubbing the rind of four oranges into them.

2. 2

   Squeeze the juice from the oranges, allowing eight oranges to one quart of water.

3. 3

   Throw the skins into half a pint of water as you squeeze them, let them stand a short time, press them a little, and add this water to the other juice.

4. 4

   Adjust acidity with lemon juice if necessary.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 27. The excerpt below is the record exactly as published.

Orangeade. — Impregnate a few lumps of loaf-sugar with the oil of orange, by rubbing into them as much as you can readily from the rind of four oranges. Roll as many oranges as you design to use, squeeze the juice, allowing eight to one quart of water. Throw the skins into half a pint of water as you squeeze them, let them stand a short time, press them a little, and add this water to the other juice. The very highest- flavored oranges should be .selected, and if not found sour enough to im- part an agreeable acid, lemon -juice may be added, with the caution that it must not be used freely enough to impair the distinct flavor of the orange. The oil should only be slightly rubbed from the oranges. Allow about Yz lb. of sugar to the quart of orangeade

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