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New England manuscript cookbook, 1880-1910
Page 75a
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Orange Chips cut oranges in quarters & squeeze all juice through a sieve. Soak peel in water & next day boil until tender Drain & place the peel, put it into the juice, weigh as much sugar & put in earthen dish. Put over moderate fire & stir until chips candy. Put in cool room Takes 3 weeks to dry. Another nice way is to chop peanuts or almonds very fine, mix them with the white of an egg, a little sugar and enough sherry wine or almond or vanilla to flavor them, then press the paste into the cavity made by removing the stone from the date. After this is done, roll each date in granulated sugar until well coated.
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Orange Chips cut oranges in quarters & squeeze all juice through a sieve. Soak peel in water & next day boil until tender Drain & place the peel, put it into the juice, weigh as much sugar & put in earthen dish. Put over moderate fire & stir until chips candy. Put in cool room Takes 3 weeks to dry. Another nice way is to chop peanuts or almonds very fine, mix them with the white of an egg, a little sugar and enough sherry wine or almond or vanilla to flavor them, then press the paste into the cavity made by removing the stone from the date. After this is done, roll each date in granulated sugar until well coated.
Szathmary Culinary Manuscripts and Cookbooks
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