Orangeade
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for two pints.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1040. The excerpt below is the record exactly as published.
Orangeade.— Make a syrup by boiling six ounces of loaf sugar in half a pint of water until the sugar is dissolved. Pour it over the thin yellow rinds of two small oranges, and let them infuse for two or three hours. Strain the juice of six oranges into a glass jug. Add the flavonred syrup, first passing it through a jelly- bag, and a pint and a half of cold water
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