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Orange Ale

(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)

Boil twenty gallons of spring water for a quarter of an hour; when cool,

put it into a tub over a bushel of malt, and let it stand one hour. Pour

it from the malt, put to it a handful of wheat bran, boil it very fast

for another hour; then strain and put it into a clean tub. When cold,

pour it off clear from the sediment; put yest to it, and let it work

like all other ales. When it has worked enough, put it into the cask.

Then take the rind and juice of twenty Seville oranges, but no seeds;

cut them thin and small, put them into a mortar, and beat them as fine

as possible, with two pounds of fine lump sugar; put them into a

ten-gallon cask, with ten gallons of ale. Keep filling up your cask

again with ale, till it has done working; then stop it up close. When it

has stood eight days, tap it for drink; if you bottle it, let it stand

till it is clear before you bottle it, otherwise the bottles may burst.

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