Lemon Chips and Bings. — (1) Choose some Lemons with
thick smooth peels, and cut off the rinds in small chips or
rings with a sharp-pointed knife. The peel should be cut
off as thick as possible without taking any of the fruit.
Boil the peel till tender, then strain and put them in cold
water. Pour the cold water off carefully, and place the peel
on a sieve to drain. Boil sufficient syrup to the small
thread✪ Lemon Chips and Bings to cover (see SUGAR-BOILING), and pour it while hot
over the peel. Let them stand till the following day, then
strain the syrup off and boil it to the large thread ; pour
it over the chips again, repeat the operation on the third
day, and on the fourth day boil the syrup to the large
pearl, having mixed with it a little fresh syrup if any
should have been required ; put in the chips, and boil them
up for the last time. These chips may be candied, in which
case they should be well drained on a sieve.
(2) Take some large Lemons with smooth rinds, and
with a small knife cut off the rinds in small chips (it
requires practice to do this properly) ; put these chips into
salted water and let them remain in it all night. Next
day drain, plunge them into boiling water, and boil till
tender, then drain again and lay them in cold water.
When they are cold, drain well, put them in an earthen-
ware pan, and pour over sufficient boiling-hot clarified sugar
to cover and let them stand in this for two days ; strain off
the syrup, add more sugar, boil till quite thick, then put in
the chips again and simmer for a few minutes. Remove
from the fire, let them stand in the syrup for two days, and
Iiemons — continued.
proceed as before. Repeat this process once more, and the
chips are fit for candying. The quantity of sugar required
for this depends, of course, on the quantity of chips to be
candied, lqt. of clarified sugar being sufficient for 31b. of
chips. Boil the requisite quantity of clarified sugar to the
blow degree, which is when if a skimmerful of sugar be
taken up and blown through little bubbles appear (see
Sugar-boiling). Drain the chips thoroughly, wipe them
on a clean cloth, and, when the sugar is boiled to the re-
quired degree, put them into it and keep stirring about
with the skimmer till the syrup turns white, then lift the
chips out with a couple of forks, lay them lightly on a
wire sieve, and put them into the stove to dry.
Lemon Conserve. — Take a piece of loaf sugar weighing
about lib. and grate on it the rind of one Lemon, scraping
off the surface of the sugar from time to time as it be-
comes yellowed with the rind ; when all the yellow rind is
grated, and all the yellowed sugar scraped off the lump,
cut the Lemon in halves, and add the strained juice of
one half✪ Lemon Conserve to the yellowed sugar. Boil the remainder of
the lump of sugar to the degree of heat at which if a
skimmerful be taken up and blown through large sparks
of sugar will fly from it (see Sugar boiling), take it from
the fire, let it cool a little, and gently stir in the scraped
yellow sugar and lemon-juice, and when it foims a kind
of glaze on the top and is sufficiently cool, pour it into
moulds.
Page 288 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lemon Chips and Bings. — (1) Choose some Lemons with thick smooth peels, and cut off the rinds in small chips or rings with a sharp-pointed knife. The peel should be cut off as thick as possible without taking any of the fruit. Boil the peel till tender, then strain and put them in cold water. Pour the cold water off carefully, and place the peel on a sieve to drain. Boil sufficient syrup to the small thread to cover (see SUGAR-BOILING), and pour it while hot over the peel. Let them stand till the following day, then strain the syrup off and boil it to the large thread ; pour it over the chips again, repeat the operation on the third day, and on the fourth day boil the syrup to the large pearl, having mixed with it a little fresh syrup if any should have been required ; put in the chips, and boil them up for the last time. These chips may be candied, in which case they should be well drained on a sieve.
(2) Take some large Lemons with smooth rinds, and with a small knife cut off the rinds in small chips (it requires practice to do this properly) ; put these chips into salted water and let them remain in it all night. Next day drain, plunge them into boiling water, and boil till tender, then drain again and lay them in cold water. When they are cold, drain well, put them in an earthenware pan, and pour over sufficient boiling-hot clarified sugar to cover them, and let them stand in this for two days ; strain off the syrup, add more sugar, boil till quite thick, then put in the chips again and simmer for a few minutes. Remove from the fire, let them stand in the syrup for two days, and
Iiemons — continued.
proceed as before. Repeat this process once more, and the chips are fit for candying. The quantity of sugar required for this depends, of course, on the quantity of chips to be candied, 1 qt. of clarified sugar being sufficient for 3 lb. of chips. Boil the requisite quantity of clarified sugar to the blow degree, which is when if a skimmerful of sugar be taken up and blown through little bubbles appear (see Sugar-boiling). Drain the chips thoroughly, wipe them on a clean cloth, and, when the sugar is boiled to the required degree, put them into it and keep stirring about with the skimmer till the syrup turns white, then lift the chips out with a couple of forks, lay them lightly on a wire sieve, and put them into the stove to dry.
Lemon Conserve. — Take a piece of loaf sugar weighing about lib. and grate on it the rind of one Lemon, scraping off the surface of the sugar from time to time as it becomes yellowed with the rind ; when all the yellow rind is grated, and all the yellowed sugar scraped off the lump, cut the Lemon in halves, and add the strained juice of one half to the yellowed sugar. Boil the remainder of the lump of sugar to the degree of heat at which if a skimmerful be taken up and blown through large sparks of sugar will fly from it (see Sugar boiling), take it from the fire, let it cool a little, and gently stir in the scraped yellow sugar and lemon-juice, and when it foims a kind of glaze on the top and is sufficiently cool, pour it into moulds.
Records on this page
Lemon Chips and BingsLemon Conserve