Seville Orange Paste

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Wipe, and pare in the thinnest possible strips, some Seville orange-rinds, and throw them into plenty of boiling water.
  2. When they are extremely tender, lift them on to a large sieve reversed to drain; press the water from them a little.
  3. Before they are quite cold, pound them to the smoothest paste, and blend thoroughly with them as much fine sifted sugar as can possibly be mixed with them.
  4. Roll the mass out extremely thin, and with a very small tin-cutter form it into cakes or leaves, or any other shapes, and then dry it in a VERY gentle oven.
  5. Store it in close-shutting boxes as soon as it is cold.
Original Text
SEVILLE ORANGE PASTE. Wipe, and pare in the thinnest possible strips, some Seville orange-rinds, and throw them into plenty of boiling water. When they are extremely tender, lift them on to a large sieve reversed to drain; press the water from them a little, and before they are quite cold, pound them to the smoothest paste, and blend thoroughly with them as much fine sifted sugar as can possibly be mixed with them. Roll the mass out extremely thin, and with a very small tin-cutter form it into cakes or leaves, or any other shapes, and then dry it in a VERY gentle oven. Store it in close-shutting boxes as soon as it is cold. A little choice prepared ginger may be added to it in the pounding when it is liked. Paste of lemon or citron-rind may be made in the same way. 569 CHAPTER XXVIII. Dessert Dishes.
Notes
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