Chestnut Amber

Ingredients

• 1/2 pint milk
• 2 tablespoonfuls chestnut puree
• 2 eggs
• 2 oz. bread-crumbs
• 1 oz. caster sugar
• 1 small lemon
• 1 oz. butter
• Vanilla flavouring

Method

1. 1

   Boil the milk with the thin rind of half the lemon, pour over the bread-crumbs, and remove the lemon-rind after a while.

2. 2

   Beat the egg-yolks, sugar, and butter to a cream, add the chestnut puree, and mix all ingredients together.

3. 3

   Add the strained juice of the lemon and pour into a well-buttered pie-dish.

4. 4

   Bake until firm and slightly brown, then cover with meringue made from whisked egg whites and sugar.

5. 5

   Dredge with caster or icing sugar and return to the oven until browned.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 444. The excerpt below is the record exactly as published.

Chestnut Amber. — \ pint milk, 2 tablespoonfuls chest- nut puree ( puree de marrons), 2 eggs, 2 oz. bread-crumbs, 1 oz. caster sugar, 1 small lemon, 1 oz. butter. Vanilla flavouring

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