[Sca-cooks] Looking for Recipes for Seville Orange Peel

[Galefridus Peregrinus]

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...