Orange Wine. No. 3.

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: 60 min Total: 60 min
Yield: 1.0 gallon
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

wine base

a gallon of wine ↝ Wine, rice [Wine]
three pounds of lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
the white of an egg to every gallon ↝ Egg, white only, raw [Eggs and omelets]

fermentation starter

a toast
yest ↝ Yeast [Not included in a food category]

flavoring

the juice of twelve oranges to every gallon ↝ Orange, raw [Citrus fruits]
about half the peel ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (5)

To a gallon of wine put three pounds of lump sugar; clarify this with the white of an egg to every gallon.
Boil it an hour, and when the scum rises take it off;
when almost cold, dip a toast into yest, put it into the liquor, and let it stand all night.
Then take out the toast, and put in the juice of twelve oranges to every gallon, adding about half the peel.
Run it through a sieve into the cask, and let it stand for several months.

Original Text

Orange Wine. No. 3.

To a gallon of wine put three pounds of lump sugar; clarify this with the white of an egg to every gallon. Boil it an hour, and when the scum rises take it off; when almost cold, dip a toast into yest, put it into the liquor, and let it stand all night. Then take out the toast, and put in the juice of twelve oranges to every gallon, adding about half the peel. Run it through a sieve into the cask, and let it stand for several months.

Notes

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