Orange

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
for the liqueur
Instructions (5)
  1. Put the finely pared rind of twelve or fourteen oranges into a gallon of brandy, and strain the juice of the oranges on to two pounds of sugar.
  2. Put the orange pips into a cupful of warm water, and let them steep until the water becomes slightly gelatinous.
  3. When the sugar is melted add it and the juice to the brandy.
  4. Lastly add the water in which the pips were steeped.
  5. Let this all stand a month, then filter and bottle off.
Original Text
Orange.—Put the finely pared rind of twelve or fourteen oranges into a gallon of brandy, and strain the juice of the oranges on to two pounds of sugar; put the orange pips into a cupful of warm water, and let them steep. When the sugar is melted add it and the juice to the brandy, and lastly the water in which the pips were steeped. (These should steep till the water becomes slightly gelatinous). Let this all stand a month, then filter and bottle off.
Notes
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