To make Orange or Limon Chips is a traditional Stuart recipe for a classic method of candying lemon or orange peel by soaking in sugar syrup; a Steward version of candied peel. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make Orange or Limon Chips.
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Original Recipe
To make Orange or Limon Chips (from Hannah Woolley's Queen-like Closet 1670)
158. To make Orange or Limon Chips.
Take the parings of either of theſe cut thin, and boil them in ſeveral waters till they be tender, then let them lie in cold water a while, then take their weight in Sugar or more, and with as much water as will wet it, boil it and ſcum it, then drain your Chips from the cold water, and put them into a Gally-pot; and pour this Syrup boiling hot upon them, ſo let them stand till the next day, then heat the Syrup again and pour over them, ſo do till you see they are very clear, every day do ſo till the Syrup be very thick, and then lay them out in a Stove to dry.
Modern Redaction
Ingredients:
peel from 6 to 8 lemons and/or oranges
100g sugar per 100g prepared peels
Method:
Place the peels from the oranges and/or lemons. Add to a pan, cover with plenty of water and bring to a boil. Continue boiling for 10 minutes then drain the peels, cover with fresh water and bring back to a boil again. Cook for 10 minutes then drain the peels and cover with more water.
Bring back to a boil and continue boiling for about 15 minutes, or until the peels are tender enough to easily run a cocktail stick through them.
Drain the peels, put in a bowl of cold water and set aside for two hours to soak. Drain the peels and weigh them. Take an equal weight of sugar and add 1/4 their weight of water. Heat the mixture until the sugar dissolves, then increase the heat and bring to a boil.
Cut the prepared peels into slivers, arrange these in a heat-proof bowl and pour over the hot syrup. Cover and set aside over night. The following day, drain the syrup from them. Bring the syrup to a boil and pour over the peels. Cover and set aside over night again.
The next day, drain the syrup, boil it and pour back over the peels. Continue this process for about 5 days, or until the peels are translucent and the syrup is thick.
After the final over-night soaking, turn the peels onto a baking tray lined with greaseproof paper. Separate the peels out then place in an oven pre-heated to 80°C and dry for about 4 hours. They are done, when they no longer tacky to the touch.
They can be served as a sweetmeat after the main meal, or they can be used to flavour and decorate cakes.
