To make Peach-Chips

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

Originalrezept:

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.

Übersetzung:

Pfirsichchips

Kategorisierung:

:

Hauptzutaten: ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Peach-Chips", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 036,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-peach-chips (14.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.