Chestnut Bonbons

Ingredients

• forty Chestnuts
• 3 pints of water
• syrup at 16deg.
• reduced to 30deg.

Method

1. 1

   Peel the outer skin off the Chestnuts, boil them in water until hot, then peel off the second skin.

2. 2

   Place them in a copper boiler, cover with syrup, and simmer for twenty minutes.

3. 3

   Drain and reduce the syrup, then return the Chestnuts to it.

4. 4

   Press through a sieve, shape into Chestnuts, stick a splint in each, and let dry.

5. 5

   Glaze with chocolate icing and dry in a hot closet.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 302. The excerpt below is the record exactly as published.

Chestnut Bonbons. — Peel the outer skin off forty Chestnuts, put them in a 2qt. stewpan with 3 pints of water, and stand them on the fire until hot ; then take the Chestnuts out and peel off the second skin. When they are quite clean, put them in a large copper boiler, so that all the Chestnuts may lay flat at the bottom, cover them with syrup at 16deg.

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