Recipe Manuscript

Orang Water

Name: Orang Water
Prep time: PTPT20M
Cook time: PTPT0M
Yield: 24
Cuisine: European
Ingredients: 12 oranges (peels only, thinly sliced); 1.4 liters brandy; 475 ml spring water; Caster sugar (double refined sugar), to taste (around 200-400 g, or adjust to preference)

1689

From the treasured pages of Cookbook of Mary Cruso and Timothy Cruso

Written by Mary Cruso

Renaissance (1400 - 1700)European Beginner Drink

Original Recipe • 1689

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Orang Water

"Take ye pills of 12 oranges and put ym in steep 3 dayes in 3 pints of brandy then pour your brandy from ym and put a pint of Spring water and let ym steep 3 dayes longer then throw away your pills and put your brandy and water together and add asmuch Double refind Sugar to it as will sweeten it to your tast then Strain it out and bottle it Cut your pills very thin - you may do ye Same to Lemons - - - -"

Note on the Original Text

The original recipe is written in early modern English with period spelling ('ye' for 'the', 'ym' for 'them', 'dayes' for 'days', 'pills' for 'peels'). Instructions are both direct and conversational, reflecting a tradition of recipes as shared household knowledge rather than exact formulas. Quantities are given in familiar household measures (pints), and there is an assumption of intuitive adjustment—especially for sweetness—rather than strict precision. The text omits details that would have been commonsense to contemporary readers, such as the method of peeling, or precise sugar amounts.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Mary Cruso and Timothy Cruso - Click to view recipe in book

Title

Cookbook of Mary Cruso and Timothy Cruso (1689)

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

Writer

Mary Cruso

Era

1689

Publisher

Unknown

Background

Step into the flavorful world of 17th-century cuisine with Mary Cruso’s delightful collection, where time-honored recipes and inventive cookery tips offer a peek at the tastes and talents of yesteryear’s domestic kitchens.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from Mary Cruso, dated 1689, a period when homemade cordials, liqueurs, and medicinal waters were quite the fashion among genteel households. These orange waters weren't just for pleasure—they served both as drinks and as remedies, believed to settle the stomach and uplift the spirits. The use of both orange and lemon peels reflects the period's fascination with the bright, aromatic qualities of exotic citrus, which had only recently become widely available in England. The careful infusion and sweetening showcase early modern England's love for elaborate, flavorful infusions.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 17th century, cooks would have used a small paring knife to carefully peel citrus fruit, and a large glass or glazed stoneware jar for maceration. Liquids were strained through clean linen or muslin cloth, and the final product was decanted into glass bottles sealed with cork. Precise measurement was less critical than today; cooks would estimate volumes with pitchers and use judgment for sugar.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

0 mins

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

12 oranges (peels only, thinly sliced)
1.5 quarts brandy
1 pint spring water
Caster sugar (double refined sugar), to taste (around 7–14 oz, or adjust to preference)

Instructions

Begin by peeling 12 oranges, slicing the peels very thinly (avoiding as much white pith as possible).
Place the thinly sliced peels in a jar and add 1.5 quarts of brandy.
Seal and let it steep for 3 days in a cool, dark place.
After 3 days, strain off the brandy and reserve it.
Add 1 pint of spring water to the orange peels in the jar and steep for another 3 days.
Discard the peels, then mix the infused brandy and the orange-flavored water together.
Sweeten the mixture to taste with fine white sugar (double refined sugar in the past—use caster sugar today), stirring until dissolved.
Strain the liquid through a fine muslin or coffee filter and bottle.
This process can also be used with lemons instead of oranges.

Estimated Calories

150 per serving

Cooking Estimates

This recipe takes a while because you need to let both the orange peels and water steep for 3 days each. Actual active prep only takes about 20 minutes to peel and slice the oranges and set things up. Each serving is about 80 ml (just under 3 oz), and this drink is sweet and strong, with about 150 calories per serving. The full recipe makes about 24 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.