CURACAO (Orange Liqueur)
The Jamaica Cookery Book (1893) Caroline Sullivan
Three-Quarters of a pound of dried seville orange-peel
One and a quarter pounds of shaddock-peel*
Eight pints of rum or brandy
Five pounds of sugar
Three pints of water
Lime peel
Take three-quarters of a pound of dried seville orange-peel and a quarter of a pound of shaddock-peel. Wash well in warm water, changing the water three or four times to extract the bitterness. Dry it a little in a cloth. Put it into a jug with eight pints of rum or brandy. Place the jug or demijohn in the sun daily for a fortnight, shaking it wwell each time. Dissolve five pounds of sugar in three pints of water; boil it to a thick syrup; strain off the spirit and add to the syrup when cold. When bottling, grate a very little lime-peel into each bottle.
*Shaddock or pummelo is the ancestor of the grapefruit, and has lately been appearing in supermarkets more frequently.
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