Chestnut Amber
From A second Dudley book of cookery and other recipes, 1914
Serve hot or cold with cream.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 84. The excerpt below is the record exactly as published.
CHESTNUT AMBER TTALF a pint of milk, two tablespoonfuls of chestnut puree, two eggs, two ounces of breadcrumbs, one ounce of castor sugar, one small lemon, one ounce of butter and a little vanilla flavouring
Cook this with the app: pantry check, scaling, and the assistant.