A Method to preserve the Juice of Sevile Oranges or Lemons all the Year for Punch, Sauce, Juleps, and other Purposes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 037

Herkunftsbezeichnung(en): Florentiner Wein Sevilla Orangen (Pomeranzen)

Originalrezept:

When you have got what Quantity you think proper of good sound Oranges, or so forth, squeeze them into a Flannel or Jelly Bag, thro‘ which the Juice must pass till it is clear; which done you must put it into a deep Glass Vessel, well covered, and let it stand till it hath by fermenting purg’d itself of all Superfluities; then take Sallad Oil enough to cover it over, and pour upon it in the same Manner as it is on Florence Wine; then put it in a cool Place where the Sun doth not shine, which will preserve it so that the Air can’t have any Effect on it; but the Grounds and Lees will sink to the Bottom, betwixt which and the Oil, the Liquor intended for Use, will stand, which you must draw out by a Tin Crane put into it gently, taking Care not to disturb the Grounds, and yet to put it deep enough to avoid drawing off the Oil, which will still follow the Juice, and continually preserve it from Putrefaction.

Note, You may likewise by the above Method preserve most Juices of Herbs, Flowers, &c.

Übersetzung:

Orangensaft, Zitronensaft aufbewahren

Kategorisierung:

:

Hauptzutaten: ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "A Method to preserve the Juice of Sevile Oranges or Lemons all the Year for Punch, Sauce, Juleps, and other Purposes", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 037,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=a-method-to-preserve-the-juice-of-sevile-oranges-or-lemons-all-the-year-for-punch-sauce-juleps-and-other-purposes (17.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.