welcome friends today we are continuing our depression-era recipes pre-world War
two recipes and I can feel that spring is coming the days are getting longer so
let's make some orangeade that we can drink on the back porch when the weather
gets warm so this recipe it says to make it in a crock I have all of the family
crocks but I kind of don't feel comfortable using them anymore they're
kind of precious and they look really good in the link so I'm gonna use this
food safe restaurant container it's plastic but it is okay to pour boiling
water in it which is something that we're going to do in a little while so
don't freak out everything will be fine the first thing we need is waiting for
my scale we need two pounds of white sugar okay so this is slightly out of
order from the recipe but since I'm weighing things I might as well weigh
things we'll set this over two ounces
and it says I need 2 ounces of citric acid and so make sure you get food grade
citric acid I've got a big citric acid down in the down on the brewery that I
use for cleaning not the same stuff or it is the same stuff but it could have
other contaminants in it so two ounces wow that's quite a bit
okay so that's one ounce Wow okay two ounces I'll pop that in with the sugar
and I'll just clear this up and we'll move on to the next next up you need to
grate the rind of four oranges and while I'm testing the orange I've got two
quarts of water two Imperial courts which are larger than American courts of
water on to boil which is what we're gonna add into this next to dissolve the
sugar in that green pot I'm also making cottage cheese at the same time so it
sits pretty busy here in the studio today
okay water's boiling and oranges are zested now I'm gonna hang on to the
oranges because we still need them as well as these lemons but the next thing
is to pour the boiling water into here to dissolve the sugar the citric acid
and start to bring out the flavors from the orange peel do you think I can pour
the water in without spilling it everywhere let's see
now just give this a stir to completely dissolve the sugar looks good
so at this point I'm going to cover this and set it aside until it comes down to
room temperature before we move on to the next step okay while that is
chilling I need to juice all of these oranges and lemons there's a job
okay so I got about 750 mils of fresh juice I'm going to pour that into this
jug and now I'm going to mix in the sugar citric acid mixture just stir it
up I don't know why I'm stirring it as soon as I pour it in it's all gonna mix
together anyway okay so can I do it can I do it without making a mess now put
the cap on it and I'm going to exert a little bit of patience it says to wait
at least 24 hours before drinking so I'll see you tomorrow all right
beverages Wow this is orangeade
so apparently you're supposed to put a little bit in the glass the crock in
cylinder cool place yeah less than quarter and then fill with water
I'm putting club soda because okay I think bubbles would be nice
you're modernizing original I am oh well I have to imagine back then someone were
to put Seltzer in don't you think maybe but you know depends whether they had
salts are available I guess so all right
that's pretty bang on yeah that's uh that's really refreshing and lovely yeah
amazing um I think we're both surprised that was a big bag of horn oranges you
brought in okay so I'm I am super excited about this cuz when I was making
it I'm thinking you could take this basic recipe take out the oranges put in
grapefruit and make ting oh yeah those do you like grapefruit bandages I mean
this would be amazing and so there's there's enough citric acid in this that
that is preserved that will stay in your fridge for 6-8 months well um and then
if you're someone who owns one of those so does a SodaStream yeah I I also was
thinking this afternoon I could put that in a keg with water and carbonate it and
we could have carbonated all summer long out of the keg you could so make a mean
Shandy - yeah and I think I think historically this would be something
that you would make once a year when the oranges arrive yes cuz cuz you know
oranges are not always readily available yeah we forget at this point that when
we go to a grocery store today everything is available all the time
because it's either coming from South America or South Africa and the seasons
don't matter anything really wasn't that long ago that no we are that oranges
were a big deal in the winter when I was a kid at school the school would do a
fundraiser and people would buy case the cases of oranges from us at the school
because that's when you got them you would arrange for like a large delivery
yeah and that wasn't that wasn't that long ago no um and of course if you talk
to your grandparents you'll probably find an organ orange for Christmas was a
big was a big deal so in this in this instance in 1939 in rural Ontario orange
would have been a big deal and this would have been a way to take when you
got the oranges to have that flavor last a long time
perhaps when you if you couldn't eat them all fast enough yeah yeah and and
and so here you reserve them and you'd have that orange
sunshine all winter long this is really good thanks for stopping by
see you guys soon
you