Orange Wine

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
For the orange wine base
Instructions (9)
  1. Boil some of the best oranges in three or four waters, till they are tender.
  2. Then take out the kernels and the juice, and beat them to pulp in a clean marble mortar.
  3. Rub the pulp through a hair-sieve.
  4. To a pound of this pulp take a pound and a half of double-refined sugar, beaten and sifted.
  5. Take half of your sugar, and put it into your oranges, and boil till it ropes.
  6. Then take it from the fire, and when it is cold, make it up in paste with the other half of your sugar.
  7. Make but a little at a time, for it will dry too fast.
  8. Then with a little rolling-pin roll them out as thin as tiffany upon papers.
  9. Cut them round with a little drinking-glass, and let them dry, and they will look very clear.
Original Text
To make Orange Wine. Boil ſome of the beſt oranges in three or four waters, till they are tender, then take out the kernels and the juice, and beat them to pulp, in a clean marble mortar, and rub them through a hair-ſieve; to a pound of this pulp take a pound and a half of double-refined ſugar, beaten and ſierced; take half of your ſugar, and put it into your oranges, and boil till it ropes; then take it from the fire, and when it is cold, make it up in paſte with the other half of your ſugar; make but a little at a time, for it will dry too faſt; then with a little rolling-pin roll them out as thin as tiffany upon papers; cut them round with a little drinking-glaſs, and let them dry, and they will look very clear.
Notes
—