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To Make orange paste

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at

To make orange paste. Take a pound of this paste & a quarter ounce of powdered orange peels, that have then been dried in the oven, then beat well with the paste like you have made cinnamon paste, & then flatten them on hollow forms, large or small, as you want them to be, & put them then in the oven like the others, & guild them as you like.


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