Syrup of Orange Peel

Ingredients

• Sweet orange peel recently dried 2 ounces
• Carbonate of magnesia one-half ounce
• Sugar in coarse powder, refined, 28 ounces
• Alcohol, a sufficient quantity
• Water, a sufficient quantity

Method

1. 1

   Moisten the orange peel with one-half an ounce of alcohol, introduce it into a conical percolator, and pour alcohol upon it until 6 ounces of the tincture has passed.

2. 2

   Evaporate this at a temperature not exceeding 120° to 2 ounces.

3. 3

   Add the carbonate of magnesia and 1 ounce of the sugar, rub them together, gradually adding half a pint of water during the trituration.

4. 4

   Then filter, and add sufficient water to make the liquid measure a pint, dissolve in it the remainder of the sugar with gentle heat, and strain.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 50. The excerpt below is the record exactly as published.

SYRUP OF ORANGE PEEL. Sweet orange peel recently dried 2 ounces. Carbonate of magnesia one-half ounce. Sugar in coarse powder, refined, 28 ounces. Alcohol, a sufficient quantity. Water, a sufficient quantity

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