Seville Orange Cakes
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, Seville oranges, Is. per dozen when plentiful.
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 1757. The excerpt below is the record exactly as published.
Seville Orange Cakes. — Divide the oranges in halves, and take out the pips, of which there are a good many small ones. Scrape the pulp and juice into a bowl, and boil the rinds until they are so tender that a fork will pierce them easily. Dry them, and weigh them, and allow two pounds of powdered sugar to one pound of orange-rind
Cook this with the app: pantry check, scaling, and the assistant.