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English cookbook, 1750-1780
Page 99
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To Make Orange Wine Take 20 Gallons of Water and 44 Lb of Sugar and Boyle it well half an Hour then ly ye Time is is Boyled have ready 200 Oranges Pair'd so Thing that no White be on the Pealings and as soon as you take the Liquor off ye Fire pour it upon your Peals in a Tubb and cover it up very Close, Then cut your Oranges in two and Squeese and take out all ye Seeds you can get, Be sure there be no seeds in ye Juice when ye Liquor is almost cold put in yr Sugar w/th as much East as will Work it Let it Work 2 Days or More then put to it 3 Gallons of White Wine and 2 Quarts of good Brandy Let it just work up a Little Then Barrell it up close for 6 Weeks or 2 Months Then Bottle it NB. Put no seeds of the Oranges in for they will Spoil it
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To Make Orange Wine Take 20 Gallons of Water and 44 Lb of Sugar and Boyle it well half an Hour then ly ye Time is is Boyled have ready 200 Oranges Pair'd so Thing that no White be on the Pealings and as soon as you take the Liquor off ye Fire pour it upon your Peals in a Tubb and cover it up very Close, Then cut your Oranges in two and Squeese and take out all ye Seeds you can get, Be sure there be no seeds in ye Juice when ye Liquor is almost cold put in yr Sugar w/th as much East as will Work it Let it Work 2 Days or More then put to it 3 Gallons of White Wine and 2 Quarts of good Brandy Let it just work up a Little Then Barrell it up close for 6 Weeks or 2 Months Then Bottle it NB. Put no seeds of the Oranges in for they will Spoil it
Szathmary Culinary Manuscripts and Cookbooks
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