Orange Brandy

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
2.0 quarts
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. To bring out the full flavour of the orange-peel, rub a few lumps of the sugar on 2 or 3 unpared oranges, and put these lumps to the rest.
  2. Mix the brandy with the orange-juice, strained, the rinds of 6 of the oranges pared very thin, and the sugar.
  3. Let all stand in a closely-covered jar for about 3 days, stirring it 3 or 4 times a day.
  4. When clear, it should be bottled and closely corked for a year; it will then be ready for use, but will keep any length of time.
  5. This is a most excellent stomachic when taken pure in small quantities; or, as the strength of the brandy is very little deteriorated by the other ingredients, it may be diluted with water.
Original Text
ORANGE BRANDY. (Excellent.) 1826. INGREDIENTS.—To every 1 gallon of brandy allow 3/4 pint of Seville orange-juice, 1-1/4 lb. of loaf sugar. Mode.—To bring out the full flavour of the orange-peel, rub a few lumps of the sugar on 2 or 3 unpared oranges, and put these lumps to the rest. Mix the brandy with the orange-juice, strained, the rinds of 6 of the oranges pared very thin, and the sugar. Let all stand in a closely-covered jar for about 3 days, stirring it 3 or 4 times a day. When clear, it should be bottled and closely corked for a year; it will then be ready for use, but will keep any length of time. This is a most excellent stomachic when taken pure in small quantities; or, as the strength of the brandy is very little deteriorated by the other ingredients, it may be diluted with water. Time.—To be stirred every day for 3 days. Average cost, 7s. Sufficient to make 2 quarts. Seasonable.—Make this in March.
Notes
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