Recipe Manuscript

To Make Orange Water

Name: To Make Orange Water
Prep time: PTPT30M
Cook time: PTPT4H
Yield: 100
Cuisine: European
Ingredients: 500g fresh orange zest (from around 100 oranges); 6 liters dry sherry (substitute for historical 'sack'); 2 liters brandy; 100–200g white sugar (to taste)

1712

From the treasured pages of Cookery and medicinal recipes by Kendall Rose and Anne Cater

Written by Rose Kendall, Anne Cater, Elizabeth Clarke, Anna Maria Bold

Culinary Enlightenment (1700 - 1800)European Advanced Drink

Original Recipe • 1712

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Make Orange Water

"Take the outward Rinds of a hundred of Oranges & pare them very thin & none of the white be on them, then steep them for a day or two in soe much sack as will cover them, then putt in soe much more as will make it up full six quarts, putt in two quarts of Brandy putt Altogether into An Alembick, Lett it be well luted, & if you would have yo water stronger Augment yo quantity of Brandy & decrease it in ye sack you may draw six quarts of water & when you have drawne it then mix it all together & sweeten It with a Little loafe sugar to yo pallate & Bottle it up"

Note on the Original Text

This recipe is composed in the charming, run-on prose typical of 17th- and 18th-century English manuscript cookery. Punctuation is sparse, with wording such as 'soe' for 'so', 'yo' for 'your', and 'pallate' for 'palate'. Quantities were large, suited to grand households, and methods assume access to specialized equipment like alembics and an understanding of distillation basics. Instructions are sequential but informal, reflecting a reliance on the household cook's judgment. Spellings and abbreviations (e.g., 'pott', 'Augment yo quantity') showcase the lively, evolving English of the era.

Modern Kitchen Interpretation

Recipe's Origin

Cookery and medicinal recipes by Kendall Rose and Anne Cater - Click to view recipe in book

Title

Cookery and medicinal recipes by Kendall Rose and Anne Cater (1712)

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

Writer

Rose Kendall, Anne Cater, Elizabeth Clarke, Anna Maria Bold

Era

1712

Publisher

Unknown

Background

Step into the inviting kitchens of the past with this enchanting collection of culinary wisdom from England's early modern era. Crafted by a talented array of women, this book promises savory pies, sweet confections, and secret family recipes—an aromatic tour through centuries-old feasts sure to delight the curious palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from a fascinating collection of household manuscripts, compiled by a circle of English women from roughly 1675 to 1750, including Rose Kendall, Anne Cater, Elizabeth Clarke, and Anna Maria Bold. During this time, the distillation of aromatic waters for culinary, medicinal, and cosmetic uses was both fashionable and practical across English households. 'Orange Water' was particularly popular for its bright, fragrant qualities; it was sipped as a cordial, added to desserts, or even dabbed as a refreshing scent. Its preparation illustrates the domestic alchemy that flourished before modern flavor extracts and spirits became widely available.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In its original era, this recipe would have been made using an 'alembic'—a specialized copper or glass distillation apparatus made up of a belly (to hold the liquid), a head (to collect the vapors), and a receiver (to catch the distilled liquid). The joint would be 'luted'—sealed with a paste (often a mix of flour and water) to prevent vapors from escaping. Large ceramic or wooden vessels, knives for peeling, and sieves for straining might also have played a role. Today, a laboratory or home still, or even a makeshift distillation rig (using a slow cooker and ice packs as condenser) can bring this ancient process to life for adventurous cooks.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

4 hrs

Servings

100

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

18 oz fresh orange zest (from around 100 oranges)
1½ gallons dry sherry (substitute for historical 'sack')
2 quarts brandy
3½–7 oz white sugar (to taste)

Instructions

To recreate this fragrant orange water in your own kitchen, begin by peeling the zest (the colored outer rind, avoiding any white pith) from around 100 fresh oranges, aiming for about 18 ounces of zest.
Place these zest strips in a large jar and pour over 2 quarts of dry sherry (as a substitute for 'sack', a historic fortified wine), ensuring the zest is fully submerged.
Allow the mixture to steep for 1-2 days, covered and at room temperature, letting the flavors infuse.
Once steeped, add extra sherry so the total liquid equals 1½ gallons, then pour in 2 quarts of brandy.
Transfer the entire mixture into a large distillation apparatus (or as a home-friendly substitute, a well-sealed slow cooker with a condensation catchment can be tried).
Seal the distillation vessel well to avoid loss of alcohol and aromatics.
Gently distill, collecting about 1½ gallons of clear distillate (the orange water).
Blend all collected distillate for uniformity, taste, and then sweeten lightly with finely ground white sugar (start with 3½–7 ounces and adjust to taste).
Bottle the orange water in clean, airtight bottles for storage.

Estimated Calories

120 per serving

Cooking Estimates

It takes about 30 minutes to zest the oranges and set up, and about 48 hours to steep and distill everything. You get about 6 liters of orange water at the end. Each serving is about 60 ml (1/16th liter, just over 2 ounces), and each serving has about 120 calories from the alcohol and sugar.

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.