How To Still Oringe Water & Mrs Bielby

This delightful orange water recipe hails from late 17th-century England and is attributed to Jane Dawson, an accomplished lady and manuscript recipe collector. Culinary distillations were a popular pastime among well-to-do women, blending domestic science and fragrant pantry luxury. Flavored waters and spirits like this were used for medicinal purposes, confectionery, and in high-status desserts. The ability to preserve and infuse the zest of exotic imported oranges also demonstrated status and refinement. Brandy was a common extracting spirit in England at the time, and distillation at home signaled access to advanced tools and culinary know-how.

In Jane Dawson’s kitchen, the central tool for this recipe was the rose still — an early kind of alembic, often made of copper or glazed earthenware, used for flavor extractions. Citrus peel was carefully pared with a small, sharp knife. The brandy and wine infusion would rest in large glazed ceramic or glass jars, often sealed with parchment or waxed cloth. The sweetened orange water was stored in glass bottles, sometimes stoppered with wax. Modern recreation of this recipe might use a micro-distillation unit or a small copper alembic still. The key is gentle, slow distillation in small batches to preserve delicate citrus aromatics.