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Orange, Seville, Paste for Dessert
From Cassell's dictionary of cookery, 1892
Serves 6
Time: about two hours to boil the rind.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1037. The excerpt below is the record exactly as published.
Orange, Seville, Paste for Dessert. —Pare the yellow rind from some smooth- skinned Seville oranges, and be careful not to take with it the white thin skin which covers the fruit. Throw the rinds into boiling water, and let them keep boiling imtil they are quite tender, then place them upon an inverted sieve, and, as soon as the water has run from them, pound them in a mortar with as much pow- dered sugar as they will ta
Cook this with the app: pantry check, scaling, and the assistant.