The Counsellor’s Cup

Ingredients

• a quarter of a pound of sugar
• two fine China oranges
• a pint of water
• half a pint of China orange-juice
• the juice of one lemon
• half a pint of the best Cognac brandy

Method

1. 1

   Rub sugar on the rinds of the oranges, boil with water for 2-3 minutes.

2. 2

   Add orange juice and lemon juice, bring to a boil, then stir in brandy.

3. 3

   Serve immediately or chill for later use.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 506. The excerpt below is the record exactly as published.

the juice of the lemons, and half a pound chap, xxix.] SYRUPS, LIQUEURS, ETC. 585 of sun raisins ; ada one large spoonful of thick yeast, and stir the wine every day for ten days. When it has ceased to ferment, add an ounce of isinglass, and a pint of brandy ; bung the wi~ e close, and in two months it will be fit to bottle, but must remain longer in the cask should it be too sweet. When it can be obtained, substitute for the water in this receipt cider fresh from the press, which will give a very superior wine. Water, 14 quarts ; sugar, 12 pounds ; lemon- rinds, C> : ginger, £ lb. ; | hour. Juice of lemons, 6 ; raisins, ^ lb. ; yeast, 1 spoonful ; isinglass, 1 oz. ; brandy, 1 pint. EXCELLENT ORANGE WINE. Take half a chest of Seville oranges, pare off the rinds as thin as possible, put two-thirds of them into six gallons of water, and let them remain for twenty-four hours. Squeeze the oranges (which ought to yield seven or eight quarts of juice) through a sieve into a pan, and as they are done throw them into six gallons more of water ; let them be washed well in it with the hands, and then put into another six gallons of water and left until the following day. For each gallon of wine, put into the cask three pounds and a quarter of loaf sugar, and the liquor strained clear from the rinds and pulp. Wash these again and again, should more liquor be required to fill the cask; but do not at any time add raw water. Stir the wine daily until the sugar is perfectly dissolved, and let it ferment from four to five weeks ; add to it two bottles of brandy, stop it down, and in twelve months it will be fit to bottle. Obs. — The excellence of all wine depends so much upon the fermentation being properly conducted, that unless the mode of regulating this be understood by the maker, there will always be great danger of failure in the operation. There is, we believe, an excellent work upon the subject by Mr. McCulloch, which the reader who needs information upon it will do well to consult : our own experience is too slight to enable us to multiply our receipts. TIIE COUNSELLOR’S CUP Rub a quarter of a pound of sugar upon the rinds of two fine China oranges, put it into an enamelled stewpan, and pour on it a pint of water ; let these boil gently for two or three minutes, then pour in half a pint of China orange-juice mixed with that of one lemon, and previously strained through muslin ; the moment this begins to boil, pour it into a hot jug, and stir to it half a pint of the best Cognac brandy

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