To make Peach-Chips

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 036


Pare the Peaches, and cut them in thin Chips; to four Pound of Chips put three Pound and a Half of fine beaten Sugar; let the Sugar and Chips lye a little while, ’till the Sugar is well melted, then boil them fast ’till they are clear; about half an Hour will do them enough; set them by ’till the next Day, then scald them very well two Days, and lay them on earthen Plates in a Stove; sift on them fine Sugar, through a Lawn Sieve; turn them every Day, sifting them ’till almost dry; then lay them on a Sieve a Day or two more in the Stove: Lay them in a Box close together, and when they have lain so a Week, pick them asunder, that they may not be in Lumps.





Hauptzutaten: ,


Marlene Ernst

Marlene Ernst (Transkription): "To make Peach-Chips", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 036,
online unter: (14.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.