Orange- Wine
From The cook and housewife's manual (1847).
A historical recipe
The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone (1847).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Dissolve twelve pounds of loaf* sugar in six gallons of water, in which the whites of a dozen eggs have been whisked.
- Whisk the whole, and boil and skim it.
- When nearly cold, put into it six spoonfuls of yeast, and the juice of a dozen lemons.
- Next morning skim off the top, and add the parings of the lemons, and the juice and yellow rind of four dozen Seville oranges.
- Ferment' for three days, and cask the wine.
- N.B.
- This wine may be improved to some tastes by substituting honey for one-third of the sugar.
- It may be enriched by the addition of some of the high-flavoured wines, and perfumed with ginger, bitter almonds, bergamot, citron, peach-leaves, &c.
- &c.
- The whole of the 660 CHAP.
- I.
- — ^UQUSVBSy OORDIALS, &C.
- orang«-Tind is by some thought to give too decided ' a flavour ;
- less may be used at pleasure, and the rest need as eandied chips.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Slotted spoon