Orange Wine. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time
Cook: 45 min Total: 45 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
base
fermentation starter
flavoring
aging
Instructions (7)
  1. Put six gallons of water to twelve pounds of lump-sugar.
  2. Put four whites of eggs, well beaten, into the sugar and water cold.
  3. Boil it three quarters of an hour, skim while boiling.
  4. When cold, put to it six spoonfuls of yest, and six ounces of syrup of citron, well beaten together, and the juice and rinds of fifty Seville oranges, but none of the white.
  5. Let all these stand two days and nights covered close.
  6. Then add two quarts of Rhenish wine; bung it up close.
  7. Twelve days afterwards bottle and cork it well.
Original Text
Orange Wine. No. 1. Take six gallons of water to twelve pounds of lump-sugar; put four whites of eggs, well beaten, into the sugar and water cold; boil it three quarters of an hour, skim while boiling, and when cold put to it six spoonfuls of yest, and six ounces of syrup of citron, well beaten together, and the juice and rinds of fifty Seville oranges, but none of the white. Let all these stand two days and nights covered close; then add two quarts of Rhenish wine; bung it up close. Twelve days afterwards bottle and cork it well.
Notes
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