Chestnut Cakes

Ingredients

• a hundred or so of Chestnuts
• 2oz. of butter
• a little well-whipped cream
• half its weight in sifted crushed loaf sugar
• yolk of egg

Method

1. 1

   Roast the Chestnuts until skins come off, then pound with butter and cream.

2. 2

   Rub through a sieve, mix with sugar and vanilla, form into cakes, brush with egg yolk, and bake until golden.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

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 Cakes. — (1) Put a hundred or so of Chestnuts on a fine gridiron over a clear fire, and cook them until the skins will easily come off. Skin them, put them into a For details respecting Culinary Processes, Utensils, Sauces, &c. , referred to, see under their special heads. 366 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Chestnuts — continued. mortar with 2oz. or 3oz. of butter and a little well-whipped cream, and pound well ; then rub the mass through a fine sieve, taking care that the puree is not too wet. When all has been rubbed through, put it into a basin and mix in half its weight in sifted crushed loaf sugar, very slightly flavoured with vanilla. Form the mixture into small cakes, putting them on a well-buttered baking-sheet, make a slight incision on the top of each, brush them over with yolk of egg, and bake them to a good colour in a hot oven. When done, take them off the baking- sheet, and serve. (2) Boil lib. of Chestnuts until soft, peel them, removing both skins, put them in a mortar, and pound until quite smooth. Mix with this mass 4oz. of sugar, 4oz. of flour, and four well-beaten eggs, working the mixture into a smooth paste ; put this on a floured paste-board, roll it out rather thin, and cut it into a variety of small fancy shapes. Butter a baking-sheet, lay the cakes on it, brush them over with a paste-brush dipped in beaten egg, and bake them in a slow oven. When the cakes are cooked, leave them until cold before packing them in biscuit-tins. (3) Put lib. of roasted Chestnuts into a mortar and pound them to a pulp, adding gradually the yolks of four eggs. Sift 12oz. of flour on to a board, make a bay, and work in 6oz. of finely-crushed loaf sugar, 12oz. of butter

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