[Sca-cooks] Looking for Recipes for Seville Orange Peel
basiliusphocas at hotmail.com
Mon Oct 15 13:39:55 PDT 2012
One of the things I do when I have fresh Seville oranges is remove only the zest (orange skin)
and leave the white pith. The white pith is very bitter. The juice and zest will both freeze and
will make a very good vinaigrette with olive oil, salt, and sugar or honey.
> Date: Tue, 9 Oct 2012 13:22:35 -0400
> From: galefridus at optimum.net
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Looking for Recipes for Seville Orange Peel
> It is my understanding that the orange referred to in nearly all
> medieval Islamic cookbooks -- from Baghdad to al-Andalus -- is the
> bitter or Seville orange. If I recall correctly (I don't have the books
> with me right now), it's usually the pulp or the juice the want, so the
> pel alone might not be usable in the recipes. Still, you may want to
> consult one of the several collections:
> Medieval Cuisine of the Islamic World (Zaouali)
> Medieval Islamic Cookery (Perry, Rodinson, et al.)
> Annals of the Caliphs' Kitchens (Nasrallah)
> Anonymous Andalusian Cookbook (Perry)
> -- Galefridus
> > Message: 1
> > Date: Tue, 09 Oct 2012 11:50:21 +1000
> > From: Craig Jones <drakey at internode.on.net>
> > To: sca-cooks at lists.ansteorra.org
> > Subject: [Sca-cooks] Looking for Recipes for Seville Orange Peel
> > Message-ID: <507382DD.1090204 at internode.on.net>
> > Content-Type: text/plain; charset=windows-1252; format=flowed
> > I've just scored a heap of Seville Orange Peel... I'll keep and freeze
> > the juice for recipes later but I want to use the peel...
> > I do remember the ex-wife years ago making suckets from the peel, but
> > for the life of me, I cant find a recipe...
> > Anyone able to help?
> > Drakey - 340 days accident free...
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