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Wine, Orange
From Cassell's dictionary of cookery, 1892
Serves 10
Requires a year in the cask before bottling.
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
Nutrition per serving
135Calories
0 gProtein
35 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories135 kcal
Protein0.1 g
Carbohydrates35 g
Fiber0.2 g
Sugars35 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium16 mg
Calcium4.2 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Water7.7 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2305. The excerpt below is the record exactly as published.
Wine, Orange. — "Seville oranges are used for this purpose ; they are best in March. F®r eighteen gallons of wine half a chest of oranges are required. Pare the rinds from about a dozen or two dozen, as more or less of the bitter will be agreeable. Pour over this a quart or two of boiling water, and after letting this stand for twelve hours, strain off the water which extracted much of the essential oil of the oranges. Take the peel off entirely from the remainder of the oranges, squeeze the juice through a bag or sieve, and put it into a cask with about forty-five poimds of white sugar
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Cook this with the app: pantry check, scaling, and the assistant.