Lemon Chips and Bings
From The encyclopaedia of practical cookery, 1892
Serves 6
These chips may be candied.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 288. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.