Seville Orange Paste
From Modern cookery, in all its branches, 1884
Serves 6
Prepared ginger can be added for flavor.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 493. The excerpt below is the record exactly as published.
SEVILLE ORANGE PASTE. Wipe, and pare in the thinnest possible strips, some Seville orange-rinds, and throw them into plenty of boiling water. When they are extremely tender, lift them on to a large sieve reversed to drain ; press the water from them a little, and before they are quite cold, pound them to the smoothest paste, and blend thoroughly with them as much fine sifted sugar as can possibly be mixed
Cook this with the app: pantry check, scaling, and the assistant.