[Sca-cooks] Seville Orange Juice

[johnna holloway]

"Conversely, the bitterness of Seville Oranges was not
appreciated..." Wilson says on page 113
It may have to do with it being coarse-cut chunky marmelade
that was being made. Jane Grigson notes that "All those
precious early oranges were bitter. It was the aromatic
skin and sharp juice that was treasured, the scent of the
flowers." [Jane Grigson's Fruit Book.p.253]
I suppose the real question would be how much tampering has
gone on with what was then called Seville Oranges and what
is now called a Seville Orange....

Johnna Holloway

Mary Denise Smith wrote:
>
> <johnna holloway wrote: C. Anne Wilson notes that Seville Oranges were
> bitter and that early marmalade recipes had to cope with the sour tang
> produced by the oils in the peels.>
>
> Um,  I certainly can be misremembering it, since it is 20 years removed
> from my days as an historic interpreter in the old section of St
> Augustine, but I recall it was the meat of the oranges that was
> bitter/sour, rather than the peels. The peels were no more bitter than
> modern oranges, but the flesh was a real tongue twister.
>
> MD/Marged