Originalrezept:

To six Gallons of Spring Water put twelve Pounds of single refin’d Sugar, and the Whites of four Eggs well beaten; put these to the Water cold; then let it boil three Quarters of an Hour, taking off the Scum as fast as it rises. When it is cold put in six Spoonsful of Yeast, and six Ounces of Syrup of Lemons beaten together. Put in likewise the Juice and Rind of fifty large Sevile Oranges thin pared; the Juice should be strained. Let all this stand two Nights and Days in an open Vessel, or large Pan; then put it into a close Vessel, and in three or four Days stop it down. When it has stood three Weeks draw it off into another Vessel, or large Pan, and add to it two Quarts of Rhenish or White-wine; then stop it close again, and in a Month or six Weeks it will be fine enough to bottle, and so drink it a Month after. If you would desire it should keep put in Brandy instead of Rhenish.

Übersetzung:

Orangenwein

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Orange Wine", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 075,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-orange-wine (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.