The day before you want to use the liquor toast four large oranges till they are of a pale brown. You may do them either before a clear fire or in the oven of a stove. Dissolve half a pound of loaf-sugar in half a pint of claret. When the oranges are roasted, quarter them without peeling, lay them in the bottom of a bowl or a tureen, add two beaten nutmegs and some cinnamon, and pour on them the Wine and sugar. Cover it, and let it stand till next day. Then having heated the remainder of the bottle of claret till it nearly boils, pour it into a pitcher, and having first pressed and mashed the Pieces of orange with a spoon to bring out the juice, put them with the sugar, &c. into a cloth, and strain the liquid into the hot claret. Serve it warm in large glasses.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)