Time: To be stirred every day for 3 days.

Sufficient to make 2 quarts.

Make this in March.

  1. 1 gallon of brandy
  2. 3/4 pint of Seville orange-juice (save the peel and rinds)
  3. 1-1/4 lb. of loaf sugar
  • To bring out the full flavour of the orange-peel, rub a few lumps of the sugar on 2 or 3 unpared oranges, and put these lumps to the rest
  • Mix the brandy with the orange-juice, strained, the rinds of 6 of the oranges pared very thin, and the sugar
  • Let all stand in a closely-covered jar for about 3 days, stirring it 3 or 4 times a day
  • When clear, it should be bottled and closely corked for a year; it will then be ready for use, but will keep any length of time

  • This is a most excellent stomachic when taken pure in small quantities; or, as the strength of the brandy is very little deteriorated by the other ingredients, it may be diluted with water.

    Source: The Book of Household Management by Isabella Beeton (1859)

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