Lemon Chips (No. 94)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (18)
  1. Prepare large smooth-rinded Malaga lemons by cutting off their peel into chips with a small knife.
  2. Soak the lemon chips in salt and water overnight.
  3. Boil the chips in a pan of boiling water until tender.
  4. Drain the chips well and let them cool in water.
  5. Place the cooled chips in an earthen pan and pour over enough boiling clarified sugar to cover them.
  6. Let the chips sit in the sugar syrup for two days.
  7. Strain the syrup, add more sugar, and reduce it by boiling until the syrup is quite thick.
  8. Add the chips back to the thickened syrup and simmer for a few minutes.
  9. Set aside for two days.
  10. Repeat the process of adding more sugar, reducing the syrup, simmering the chips, and setting aside for two days, one more time.
  11. After the final two-day rest, the chips will be ready for candying.
  12. Prepare the candying syrup: take four pints of clarified sugar and boil it to the 'blown' degree.
  13. The 'blown' degree can be tested by dipping a skimmer into the sugar and blowing strongly through its holes; when small bladders appear, the degree is reached.
  14. Ensure the candied chips are thoroughly drained and wiped on a clean cloth.
  15. Add the drained and wiped chips to the hot syrup, stirring with a skimmer until the sugar turns white.
  16. Remove the chips from the syrup using two forks.
  17. Shake the chips lightly into a wire sieve.
  18. Dry the chips in a stove or a warm place.
Original Text
Lemon Chips.—(No. 94.) Take large smooth-rinded Malaga lemons; race or cut off their peel into chips with a small knife (this will require some practice to do it properly); throw them into salt and water till next day; have ready a pan of boiling water, throw them in and boil them tender. Drain them well: after having lain some time in water to cool, put them in an earthen pan, pour over enough boiling clarified sugar to cover them, and then let them lie two days; then strain the syrup, put more sugar, and reduce it by boiling till the syrup is quite thick; put in the chips, and simmer them a few minutes, and set them by for two days: repeat it once more; let them be two days longer, and they will be fit to candy, which must be[388] done as follows: take four pints of clarified sugar, which will be sufficient for six pounds of chips, boil it to the degree of blown (which may be known by dipping the skimmer into the sugar, and blowing strongly through the holes of it; if little bladders appear, it has attained that degree); and when the chips are thoroughly drained and wiped on a clean cloth, put them into the syrup, stirring them about with the skimmer till you see the sugar become white; then take them out with two forks; shake them lightly into a wire sieve, and set them into a stove, or in a warm place to dry. N.B. Orange chips are done in the same way.
Notes
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