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Emily Netuzed recipe book, August 1874
Page 76
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Orange Brandy Lady Downshire 1858 To 3 quarts of brandy put into an open vessel that has a top. add 1 3/4 lb of fine sugar the rinds of 6 seville oranges & juice of 12 add 1 quart of boiling milk let it stand 8 days stirring it daily then run it thro' a jelly bag & bottle it in pints. It is ready for use immediately but better kept a few months. Fresh Dandelion Juice Squeeze the fresh roots sufficiently to exhaust two spoonful of juices which mixed with the same quantity of good broth ought to be taken every day at 11 [vc?] in march & April for 6 weeks.
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Orange Brandy Lady Downshire 1858 To 3 quarts of brandy put into an open vessel that has a top. add 1 3/4 lb of fine sugar the rinds of 6 seville oranges & juice of 12 add 1 quart of boiling milk let it stand 8 days stirring it daily then run it thro' a jelly bag & bottle it in pints. It is ready for use immediately but better kept a few months. Fresh Dandelion Juice Squeeze the fresh roots sufficiently to exhaust two spoonful of juices which mixed with the same quantity of good broth ought to be taken every day at 11 [vc?] in march & April for 6 weeks.
Szathmary Culinary Manuscripts and Cookbooks
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