As you pare your Apricocks, save the clearest Parings, and throw a little Sugar on them; half a Pound is sufficient to a Pound of the Parings; set them on the Fire, let them just boil up, and set them by ’till the next Day; drain the Syrup from them, and make a Syrup with a Pound of Sugar and almost half a Pint of Water; boil the Sugar very well, and put as much to the Chips when it is cold as will cover them; let them stand in the Syrup all Night, and the next Day make them scalding hot; and when they are cold, lay them out on Boards, sift them with Sugar, and turn them on Sieves.
Übersetzung:Kandierte Marillenhälften (Aprikosenhälften)
Marlene Ernst (Transkription): "To make Paring-Chips", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 020,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-paring-chips (14.08.2022).
Datenbankeintrag erstellt von Marlene Ernst.