Recipe Manuscript

Oringe Water

Name: Oringe Water
Prep time: PTPT20M
Cook time: PTPT0M
Yield: 20
Cuisine: European
Ingredients: 3.8 liters dry sherry (substitute: a good quality medium-dry white wine if sherry unavailable); 60 orange seeds (use from about 6-10 oranges, bitter/seville oranges preferred; substitute with standard orange pits if necessary); Zest from 3-4 oranges, sliced very thin (from the same oranges if possible); Optional: additional orange zest for a stronger flavor

1666

From the treasured pages of Receipt book of Rebeckah Winche

Written by Rebecca Winch

Renaissance (1400 - 1700)European Advanced Drink

Original Recipe • 1666

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Oringe Water

"To a Galon of Sacke take 60 oringe pitts slice of y outer rind in small pieces & very fine let it infuse 24 hours in the sacke & then distill it in an Alimbeck"

Note on the Original Text

The recipe employs 17th-century English spelling—'Sacke' refers to sherry, 'oringe' is orange, and 'pitts' are pits or seeds. Directions are concise: slice, infuse, distill. No proportions for oranges versus sack are given besides the count, and quantities rely on a combination of standard measures (gallon) and estimated ingredients (60 pits). Recipes were written for experienced cooks who understood key processes and had access to both imported goods and specialist tools. The orthography and lack of specifics reflect the oral tradition and practical knowledge of the time.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Rebeckah Winche - Click to view recipe in book

Title

Receipt book of Rebeckah Winche (1666)

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

Writer

Rebecca Winch

Era

1666

Publisher

Unknown

Background

Step into the 17th-century kitchen with Rebecca Winch, where hearty feasts and time-honored recipes whisper secrets of early English cooking. From savory pies to delicate sweets, this charming volume offers a sumptuous glimpse into culinary history.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from the collection of Rebecca Winch, who died in 1713 and compiled recipes around 1666—a period when experimental distillation and elaborate beverages were gaining popularity among the English gentry. Oringe Water would have been a fashionable, aromatic spirit or cordial, possibly enjoyed for its supposed medicinal qualities as well as its taste. Such recipes often reflect the interplay of imported ingredients like sack (a type of fortified wine, similar to sherry), the growing fascination with citrus fruits, and advancements in domestic distillation.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, this recipe would have been prepared using an 'Alimbeck'—an alembic, or a copper still designed for gentle distillation. Orange zest was finely peeled with a small knife, and the infusion would rest in pottery or glass jugs before distillation. Filtering was done with cloth or sieves, and measuring was often by the jug or gallon, rather than by weight. Today, the closest equivalent would be using a modern glass or stainless steel still, or preparing as an infused spirit, since most home kitchens lack distillation equipment.

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

1 gallon dry sherry (substitute: a good quality medium-dry white wine if sherry unavailable)
60 orange seeds (use from about 6-10 oranges, bitter/seville oranges preferred; substitute with standard orange pits if necessary)
Zest from 3-4 oranges, sliced very thin (from the same oranges if possible)
Optional: additional orange zest for a stronger flavor

Instructions

To recreate this vibrant 17th-century Oringe Water, begin by pouring 1 gallon (about 3.8 liters) of dry sherry into a large, non-reactive container.
Take 60 bitter orange pits (or use standard orange seeds if Seville/bitter oranges are unavailable), and carefully peel the outer colored zest from the oranges, being careful to avoid the bitter white pith.
Finely slice the zest—about 3-4 oranges should yield enough zest if 60 seeds are not practical.
Add the sliced zest to the sherry.
Allow this mixture to infuse for 24 hours at room temperature.
Once infused, strain and transfer the liquid to a modern still (or, for home adaptation, use a gentle double-boiler or sous-vide system for distillation if you have experience; otherwise, simply strain and serve as a rich, aromatic liqueur).

Estimated Calories

140 per serving

Cooking Estimates

You only need a few minutes to prepare the oranges and zest, then combine everything and let it infuse. There's no actual cooking, just waiting for the flavors to blend.

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.