Chestnut Cakes

Ingredients

• 1 pound chestnuts
• 1/4 cup butter
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 egg yolk
• 2 or 3 tablespoons whipped cream

Method

1. 1

   Cook chestnuts on a gridiron over a clear fire until the skins will come off easily.

2. 2

   Peel and put them into a mortar with butter and a little whipped cream.

3. 3

   Pound well, then rub through a wire sieve, being careful that the puree is not too wet.

4. 4

   Put puree into a bowl and add sugar, then vanilla, and form mixture into small cakes.

5. 5

   Put on a buttered baking sheet, make a slight incision on top of each, brush over with egg yolk and bake in hot oven (400°F.).

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 30. The excerpt below is the record exactly as published.

1 cup butter, softened 7o THE EUROPEAN COOKBOOK Put all ingredients except butter in a bowl and mix well to- gether. Work in butter thoroughly. Pour batter about J4 inch deep into buttered, lightly floured pan. Bake in a moderate oven (3500 F.). This cake is the foundation of innumerable small fancy and large cakes. It is cut into squares, rounds, and any desired shapes, and ornamented with icings, meringues, colored jellies, candies, nuts, etc. The recipe is doubled for larger cakes. Small fruited cakes are made by adding a few raisins or shredded candied fruit to batter. Place in buttered patty pans, put on to baking sheet covered with a thick layer of ashes and bake in moderate oven. NEAPOLITAN CAKE 3% cups cake flour 1 cup sugar, finely sifted 2 cups blanched almonds, ground 1 cup butter 5 egg y°lks Grated rind of 2 oranges % teaspoon salt Put ingredients into a bowl, and work to a smooth dough. Knead the dough into a roll the size of a rolling pin, wrap in wax paper and leave on ice for 1 hour. Cut roll into 10 or 12 equal slices. Roll these out in rounds about 7 inches in diameter, place in buttered layer-cake tins, trimming to fit; prick well with a fork and bake in a moderate oven (3500 F.) to a delicate brown. When done lay them on a marble slab or table and cover with a baking sheet to keep them straight while cooling. Pile in tiers with jelly, marmalade or cream filling between layers. 3-inch rounds may be cut from center of each layer before bak- ing, and the hollow filled with whipped cream, flavored and sweetened to taste. CHESTNUT CAKES 1 pound chestnuts *4 cup butter 2 or 3 tablespoons whipped % cup granulated sugar Y2 teaspoon vanilla 1 egg yolk cream ITALIAN 71 Cook chestnuts on a gridiron over a clear fire until the skins will come off easily. Peel and put them into a mortar with butter and a little whipped cream. Pound well, then rub through a wire sieve, being careful that the puree is not too wet. Put puree into a bowl and add sugar, then vanilla, and form mixture into small cakes. Put on a buttered baking sheet, make a slight incision on top of each, brush over with egg yolk and bake in hot oven (400°F.). MERINGUE 2 cups granulated sugar l/2 teaspoon vanilla

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