Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange Flower | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 pounds white sugar
- 1 gallon warm water
- 1 tablespoon orange flower water
- 3 pints rosewater
Directions
Mrs. M. M. Clothier.
Put 2o pounds ripe fresh grapes in a jar, pour (ner them G quarts boiling water; wh.en cool enough squeeze well with the hands, cover the jar with a cloth, and let stand 3 days, then squeeze the juice through a jelly hag, and stir in 10 pounds white sugar. After it has stood for a week, skim, strain and bottle, corking loosely. When through fermenting, strain and bottle again, corking tight and sealing. Lay the bottles on their sides in a cool cellar.
Mix 2^ pounds honey w^ith 1 gallon warm water, until thor- oughly incorporated. Then pour into a cask ; when fermented and clear, draw off, bottle and cork tightly.
Blanch ^ pound each of sweet and bitter almonds, and bruise them to a paste in a mortar with 1 tablespoon orange flower water, 3 pints rosewater, -J pint cold boiled water ; when thor- oughly blended, strain through a coarse sieve, add l^ pints clari- fied sugar, put in a saucepan, let come to a boil, bottle and seal. A tablespoon to a tumbler of cold water makes a delightful drink.