Orange Wine. No. 2.

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
Yield: 10.0 gallons
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

For the wine

one hundred oranges ↝ Orange, raw [Citrus fruits]
ten gallons of water ↝ Water, tap [Tap water]
twenty-eight pounds of common brown sugar ↝ Sugars, brown [Sweets]
the whites of six eggs well beaten ↝ Egg, white only, raw [Eggs and omelets]
a toast well spread with yest
two quarts of brandy ↝ Brandy [Liquor and cocktails]

Instructions (11)

Pare one hundred oranges very thin, and put the peel into a tub.
Put ten gallons of water into a copper, with twenty-eight pounds of common brown sugar, and the whites of six eggs well beaten.
Boil it for three quarters of an hour; just as it begins to boil, skim it, and continue to do so all the time it is boiling.
Pour the boiling liquor on the peel: cover it well to keep in the steam.
Two hours afterwards, when blood warm, pour in the juice.
Put in a toast well spread with yest to make it work.
Stir it well, and, in five or six days, put it in your cask free from the peel.
It will then work five or six days longer.
Then put in two quarts of brandy, and bung it close.
Let it remain twelve or eighteen months, and then bottle it.
It will keep many years.

Original Text

Orange Wine. No. 2.

To make ten gallons of wine, pare one hundred oranges very thin, and put the peel into a tub. Put in a copper ten gallons of water, with twenty-eight pounds of common brown sugar, and the whites of six eggs well beaten; boil it for three quarters of an hour; just as it begins to boil, skim it, and continue to do so all the time it is boiling; pour the boiling liquor on the peel: cover it well to keep in the steam, and, two hours afterwards, when blood warm, pour in the juice. Put in a toast well spread with yest to make it work. Stir it well, and, in five or six days, put it in your cask free from the peel; it will then work five or six days longer. Then put in two quarts of brandy, and bung it close. Let[389] it remain twelve or eighteen months, and then bottle it. It will keep many years.

Notes

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