SC - SAVILLE ORANGES

[Glenda Robinson]

A tin of oranges? I think I'll leave it alone!

However, Elinor Fettiplace has some recipes for lozenges/suckets called

Cakes of Orenges

Take some orenges & take out the meat of them, then pick them cleane from
the white skins, & stamp them in a stone morter, very fine, then take away
the juice that is too much, & wey to a pound of the orenges a pound of the
finest white sugar beaten very fine, & put it to your orenges, beating them
all together a good while till they bee throughlie mingled, then take it
out, &  lay them upon platesm of what fashion you best like, but they must
bee very thin, then set them to drying, & when they bee half dry, turne
them, they welbee soone dry.

Best made, according to  Hilary Spurling, with Seville oranges.

Quite an easy recipe, by the looks. I'll be trying it for our route march
(aka March or Die - 21km) in August (if I can get some sour oranges -
hopefully fresh and not tinned - Australia has an amazing amount of really
cheap fruit)

Glenda.
(I finished reading this book through last night - now I've got some food to
make)


- ----- Original Message -----
From: <Seton1355 at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, 15 July 2000 10:53
Subject: SC - SAVILLE ORANGES


> Sorry I couldn't be more organized to put all my questions into one email.
> It's just that I've just come back from Lancaster outlet shopping and it
has
> started me thinking about Calaphon cookware and what type of knives to
get.
> ALSO.... I did buy a tin of saville oranges.  The can says just add 6 LB
of
> sugar and some water and you get orange marmalde.   But if I don't want to
> make marmalade, what else can I do with it?
> Phillipa
>
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