Caramel Chestnuts in Cases

Ingredients

• 6 oz. prepared chestnuts
• 1 gill milk
• 2 oz. cake-crumbs
• 2 oz. castor sugar
• 1 table-sp. brandy or liqueur
• 1 table-sp. cream
• A little rice flour
• 6 oz. loaf sugar
• 1 gill water
• 1 tea-sp. lemon juice
• Pistachio nuts

Method

1. 1

   Remove both the outer and inner brown skin from the chestnuts, put them into a saucepan with the milk, and simmer until tender.

2. 2

   Rub through a sieve and measure 6 oz.

3. 3

   Mix with castor sugar, cake-crumbs, cream, and flavor with brandy or liqueur.

4. 4

   Form into small balls using rice flour to prevent sticking.

5. 5

   Prepare caramel by boiling loaf sugar, water, and lemon juice until golden brown.

6. 6

   Dip the balls into the caramel and lay on a greased plate, sprinkle with chopped pistachio nuts, and serve in paper cases.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 728. The excerpt below is the record exactly as published.

Caramel Chestnuts in Cases 6 oz. prepared chestnuts. 1 gill milk. 2 oz. cake-crumbs. 2 oz. castor sugar. 1 table-sp. brandy or liqueur. 1 table-sp. cream. A little rice flour. 6 oz. loaf sugar. J gill water. 1 tea-sp. lemon juice. Pistachio nuts

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