Chapter XXII · Drinks and Refreshments · No. 2949
2949—Hot Wine with Orange
Pour half a pint of boiling water over ten oz. of loaf sugar. Add the zest of one orange and let infusion proceed for fifteen minutes. Withdraw the zest, and mix one bottleful of heated Burgundy wine with the infusion.
Serve with a roundel of orange in each glass.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2949, p. 819. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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