for 'marmelet of oranges' was recorded by Eliza Cholmondeley in 1677. Bitter orange--bigarade--was used in all early recipes for duck à l'orange, originally called canard à la bigarade. Malta too has a tradition of making bitter oranges into marmalade.

In Finland, mämmi is a fermented malted rye dough flavoured with ground Seville orange zest.Across Scandinavia, bitter orange peel is used in dried, ground form in baked