Orange Chips

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Pare Seville oranges at least about a quarter of an inch broad, keeping parings whole if possible.
  2. Soak the parings in salt and spring water for a day or two.
  3. Boil the parings in a large quantity of spring-water until tender.
  4. Drain the parings on a sieve.
  5. Prepare a thin syrup with 1 quart of water and 1 pound of sugar.
  6. Boil the parings in the thin syrup, a few at a time, until they look clear. Be careful to keep them from breaking.
  7. Prepare a second syrup with fine loaf-sugar and just enough water to dissolve it.
  8. Boil the parings in this second syrup to a candy height.
  9. Remove the parings from the syrup and lay them on a sieve.
  10. Grate double-refined sugar over the parings.
  11. Dry the orange chips in a stove or before the fire.
Original Text
Orange Chips. GET some of the best Seville oranges you can, pare them at least about a quarter of an inch broad, and if you can keep the parings whole, they will have a pretty effect. When you have pared as many as you intend, put them into salt and spring water, for a day or two; then boil them in a large quantity of spring-water till they are ten-der, and drain them on a sieve. Have ready a thin sy-rup made of a quart of water and a pound of sugar. Boil them, a few at a time, to keep them from breaking, till they look clear. Then put them into a syrup made of fine loaf-sugar, with as much water as will dissolve it, and boil them to a candy height. When you take them up, lay them on a sieve, and grate double-refined sugar over them. Then put them in a stove, or before the fire to dry.
Notes
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