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Frances Collins cookbook, 1825-1846
Page 40
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Orange chips Take some of the finest Seville oranges and pare them aslant about 1/4 of an inch [broad?] and keep them as whole as you can as they will have a prettier effect, put them into saltd spring water for a day or two then boil them in a large quantity of spring water till they are tender drain them over a sieve, make a thin syrup of a pound of sugar to a quart of water boil them a few at a time to keep them from breaking till they look clear then put them into a syrup of fine sugar and as much water as will dissolve it and boil it to a Candy height then take them up and lay them on sieve and grate double refined sugar over and dry them before fire or in a stove [Brassys?]
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Orange chips Take some of the finest Seville oranges and pare them aslant about 1/4 of an inch [broad?] and keep them as whole as you can as they will have a prettier effect, put them into saltd spring water for a day or two then boil them in a large quantity of spring water till they are tender drain them over a sieve, make a thin syrup of a pound of sugar to a quart of water boil them a few at a time to keep them from breaking till they look clear then put them into a syrup of fine sugar and as much water as will dissolve it and boil it to a Candy height then take them up and lay them on sieve and grate double refined sugar over and dry them before fire or in a stove [Brassys?]
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