Recipe: Florida Orange Wine

Wipe the oranges with a wet cloth, peel off the yellow rind very thin, squeeze the oranges, and strain the juice through a hair-sieve; measure the juice after it is strained and for each gallon allow three pounds of granulated sugar, the white and shell of one egg and one-third of a gallon of cold water; put the sugar, the white and shell of the egg (crushed small) and the water over the fire and stir them every two minutes until the eggs begin to harden; then boil the syrup until it looks clear under the froth, of egg which will form on the surface; strain the syrup, pour it upon the orange rind and let it stand over night; then next add the orange juice and again let it stand over night; strain it the second day, and put it into a tight cask with a small cake of compressed yeast to about ten gallons of Wine, and leave the bung out of the cask until the Wine ceases to ferment; the hissing noise continues so long as fermentation is in progress; when fermentation ceases, close the cask by driving in the bung, and let the Wine stand about nine months before bottling it; three months after it is bottled, it can be used. A glass of brandy added to each gallon of Wine after fermentation ceases is generally considered an improvement.

There are seasons of the year when Florida oranges by the box are very cheap, and this fine Wine can be made at a small expense

Year 1887