[Sca-cooks] Found Seville Oranges!
Stefan li Rous
StefanliRous at austin.rr.com
Wed Mar 3 19:22:44 PST 2010
Ilsebet asked:
<<< I was absolutely gobsmacked last night to discover Seville oranges
at
my local Zehr's last night. So I bought just under a kilo (5 or 6
oranges, I think). So, with that quantity, what could/should I make? I
don't really know anyone who is into marmalade, so I'd like to avoid
that. Would it be decent to zest them in big strips to candy the zest,
and then freeze the juice to use for something else? >>>
I'm not sure how much taste difference there would be between candied
peel made with Seville Oranges compared to sweet oranges. It might be
interesting to find out, particularly if you could make them in
parallel so you got a true comparison.
Here's a file in the FOOD-SWEETS section of the Florilegium on making
this, just in case it is new to you.
candied-peels-art (16K) 3/21/06 "Candied Fruit Peel" by Dame Alys
Katharine.
http://www.florilegium.org/files/FOOD-SWEETS/candied-peels-art.html
candied-peels-msg (58K) 2/ 2/07 Candied fruit peels. A late period
treat.
http://www.florilegium.org/files/FOOD-SWEETS/candied-peels-msg.html
Candying the fruit itself might show up a greater difference between
the different types of oranges.
candied-fruit-msg (34K) 2/ 2/07 Period candied fruit. Recipes.
http://www.florilegium.org/files/FOOD-SWEETS/candied-fruit-msg.html
Using the search engine on the top page of the Florilegium with the
phrase "Seville Orange" turns up a number of recipes that specify
Seville Oranges.
For instance, in the sauces-msg file "There's a 16th c. recipe for
Seville Orange Juice Sauce, in Marx
Rumpolt's Ein New Kochbuch, that calls for the fresh juice of
Sauerpomeranzen (Seville oranges), sugar, and cinnamon, uncooked."
Also, in the same file:
========
Date: Thu, 7 Oct 1999 05:42:14 +1000
From: "Craig Jones & Melissa Hicks" <meliora at macquarie.matra.com.au>
A new variation that Drake & I have been using is as follows from
Redon's
Medieval Kitchen. The recipe is for Chicken but the sauce is really
yummy
with lamb!!!
Roast Chicken. To prepare roast chicken, you must roast it; and when
it is
cooked, take orange juice or verjuice with rosewater, sugar and
cinnamon and
place the chicken on a platter; and pour this mixture over it and send
it to
table. (Maestro Martino, Libro de Atre Coquinaria, no 127)
Redon's redaction of the sauce is:
juice of 3 bitter oranges (sevilles) OR 10 tablespoons verjuice plus 1
tablespoon rose water
1/2 tea sugar
1 pinch ground cinnamon
salt to taste
Drake's Variation: Instead of pouring this over the meat, we heat it
separately and thicken with cornflour. Presto - Gravy for Coeliac
(allergic
to gluten) people.
Meliora - from Polit.
========
From the fd-Germany-msg file:
"Bitter Seville Orange Sauce with cinnamon, sugar, rosewater - Marx
Rumpolt"
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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