Chiver (Sugar Crusts)

Ingredients

• one pound of very fine flour
• Rub a little ghee
• half a cupful of the paste
• four pounds of sugar

Method

1. 1

   Rub a little ghee into one pound of very fine flour, and knead it well.

2. 2

   Cover and put a weight on top of it.

3. 3

   After an hour, put a lump in a basin and beat into a foam.

4. 4

   Put a deep pan on the fire half filled with ghee, and when boiling pour half a cupful of the paste in very slowly.

5. 5

   Turn it once, and when cooked remove with a skimmer and dip it into four pounds of sugar, which you boiled to nearly candy height.

6. 6

   When nicely coated, remove to one side, and continue till the paste is finished.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 132. The excerpt below is the record exactly as published.

Chiver. (Sugar Crusts.) Rub a little ghee into one pound of very fine flour, and knead it well. Cover and put a weight on top of it, After an hour put a lump in a basin and beat into a foam, and continue doing this till the dough is finished. Put a deep pan on the fire half filled with ghee, and when boiling pour half a cupful of the paste in very slowly, raising your hand whilst doing so. Turn it once, and when cooked remove with a skimmer and dip it into four pounds of sugar

Cook this with the app: pantry check, scaling, and the assistant.