Recipe Manuscript

Oring Wine Ms. M. &

Name: Oring Wine Ms. M. &
Prep time: PTPT15M
Cook time: PTPT1H
Yield: 30
Cuisine: European
Ingredients: 19 liters spring water; 5.4 kg white sugar (ideally double-refined or superfine/caster sugar); 2-3 egg whites (for clarifying); Juice of 50 Seville (bitter) oranges (~1.75-2 liters juice); Zest of 50 Seville oranges (finely grated, avoid white pith); 90 ml fresh ale yeast (or about 6 tablespoons baking yeast if unavailable); 170 grams candied citron or candied lemon (as 'syrup of citron' substitute); 2 liters dry white wine (e.g., Riesling or other northern European white wine)

1690

From the treasured pages of Cookbook of Jane Dawson

Written by Jane Dawson

Renaissance (1400 - 1700)European Advanced Drink

Original Recipe • 1690

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Oring Wine Ms. M. &

"Take 5 Gallons of Spring Water & 12 pound of the best powdered Suger if you please Dubell refined; you may clarefy it with whites of Eggs; boyle them all 3/4 of an Hour. Skim it as long as any rises; then take Juse of 50 Civell orings; & the out side rinde pared thin without any of the white foe let it stand till it coole: Then put in 6 Spounfull of good ale yeast & 6 ounces of Sirup of Citorn well beat together. let it worke 2 Dayes & 2 nights; Then put to it 2 quarts of Renish Wine & put it into a barrill, & Stop it very close. let it Stand a fortnight or 3 weeks Then Bottel it & Corke it close:"

Note on the Original Text

This recipe shows characteristic 17th-century spelling (e.g., 'Oring' for 'Orange', 'boyle' for 'boil', 'Spounfull' for 'spoonful'), reflecting both variable orthography and phonetic spelling of the era. Recipes were written as practical notes for experienced readers, omitting precise timings and temperatures, and assuming knowledge of basic techniques like clarifying with egg whites or managing fermentation. Ingredients like 'syrup of citron' referred to preserved or candied fruit syrups, common in wealthier English households.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Jane Dawson - Click to view recipe in book

Title

Cookbook of Jane Dawson (1690)

You can also click the book image above to peruse the original tome

Writer

Jane Dawson

Era

1690

Publisher

Unknown

Background

A delightful glimpse into late 17th-century English kitchens, Jane Dawson's recipe collection is a flavorful tapestry of sweet delicacies and savory dishes, revealing the tastes and ingenuity of bygone home cooks.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for 'Oring Wine' comes from Jane Dawson's late 17th-century manuscript, a period rich in experimentation with punch, cordials, and home-brewed wines. Oranges, especially bitter Seville oranges, were prized luxury imports in England and frequently used in preserves, marmalades, and festive wines. The inclusion of 'Renish Wine' (Rhine/Riesling wine) ties this homemade wine to continental European traditions but reinvented with a vibrant English twist. Such recipes were often circulated among gentlewomen and offer a glimpse into a time when domestic kitchens were sites of chemistry and conviviality.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Jane Dawson's day, this recipe would have required large copper or tinned cauldrons for boiling the sugary water, wooden or pewter spoons for stirring, and a strong hand for vigorous skimming. Hand citrus presses or simple reamers would have been used to squeeze the oranges. Fermentation would take place in wooden casks, ceramic jars, or earthenware pots, often sealed with linen and waxed stoppers. Bottling was done in hand-blown glass bottles sealed with natural cork, a luxury in itself.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

1 hr

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

5 gallons spring water
12 pounds white sugar (ideally double-refined or superfine/caster sugar)
2-3 egg whites (for clarifying)
Juice of 50 Seville (bitter) oranges (~2 quarts juice)
Zest of 50 Seville oranges (finely grated, avoid white pith)
1/4 cup fresh ale yeast (or about 6 tablespoons baking yeast if unavailable)
6 ounces candied citron or candied lemon (as 'syrup of citron' substitute)
2 quarts dry white wine (e.g., Riesling or other northern European white wine)

Instructions

To recreate Mrs.
M.'s Oring Wine (Orange Wine) in your modern kitchen, start by bringing 5 gallons of fresh spring water and 12 pounds of high-quality granulated sugar (ideally double-refined or use caster sugar) to a gentle boil.
As it heats, whisk the whites of 2-3 eggs to clarify the mixture, adding them, and skim any foam that forms.
After boiling for roughly 45 minutes, remove from heat and add the juice of 50 Seville oranges (about 2 quarts), along with the finely grated zest of all the oranges, being careful to avoid the bitter white pith.
Allow the mixture to cool to just warm.
Next, stir in 6 tablespoons (about 1/4 cup) of good-quality fresh ale yeast and 6 ounces of crushed candied citron or lemon (as 'syrup of citron' substitute).
Mix well and let the must ferment for 2 days and 2 nights at room temperature, loosely covered.
After primary fermentation, add 2 quarts of Riesling wine or another dry white wine.
Transfer the liquid to a sealed, sanitized fermenting vessel or food-grade barrel.
Let it rest for 2-3 weeks before bottling in sterilized wine bottles and corking tightly.
Age for at least a few more weeks before tasting.

Estimated Calories

140 per serving

Cooking Estimates

You will spend about 15 minutes preparing your ingredients, including juicing and zesting the oranges. Cooking the sugar syrup and clarifying with egg whites takes about 1 hour. After boiling and cooling, fermentation takes a couple of days, and the wine rests for about 2-3 weeks before bottling. Each serving contains about 140 calories, and this recipe makes about 30 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.