To make China Chips

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 054

Herkunftsbezeichnung(en): China Orangen China Sevilla Orangen (Pomeranzen)

Originalrezept:

Cut the Rind of China Oranges in long Chips, but very thin, and with none of the White; boil them in Water ’till they are very tender; then drain them, and put them into a very thick cold Syrup of clarify’d Sugar; let them lye a Day or two; then scald them, and when they are cold lay them to dry on Earthen Plates in a Stove. Sevil Oranges will do the same Way, if you like them with a little Sugar, and very bitter.

Übersetzung:

Chinachips (Orangenkraut)

Kategorisierung:

:

Hauptzutaten: ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make China Chips", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 054,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-china-chips (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.