Orange Extract

The Original 1909 Text: Shave off thinly the yellow rind of three oranges; put these shavings into one-half pint of the best alcohol. Cover closely and let stand four days, then strain. This will fill several extract bottles, is a superior article for flavoring, and costs less than that sold in the stores.

The 2026 Translation & Notes:

The "Best Alcohol" Mystery: In 1909, this phrase meant purely distilled, extremely high-proof grain alcohol. The higher the alcohol content, the more aggressively it strips the essential citrus oils from the rind without pulling out the bitter flavors. Today, your modern equivalent is 190-proof Everclear (if legal in your state) or a solid 100-proof Vodka. Standard 80-proof vodka contains too much water, which can make your final extract cloudy and bitter.
The Modern Cost: While a small bottle of pure orange extract isn't prohibitively expensive at the grocery store today (usually $4 to $7), commercial brands often dilute their extracts with water and artificial chemical flavorings.
The Verdict: This 117-year-old hack isn't just about saving a few dollars; it's about quality. By using pure, high-proof alcohol and fresh zest, you are creating a potent, pure citrus oil tincture that hits significantly harder in baking and cocktails than anything sitting in a plastic bottle on aisle four.
The Technique: Make sure you only shave the very outside of the orange peel. The white pith underneath is incredibly bitter and will ruin the batch if you let it sit in the alcohol for four days.