Chestnut Cream

Ingredients

• From 1 to 1 oz. Cox's Gelatine
• 1/2 pint Milk
• 1 lb. Chestnuts
• 1 gill Cream
• 1 lb. Loaf Sugar
• 1 gill Jelly

Method

1. 1

   Soak the Gelatine in sufficient milk to cover it for about fifteen minutes and dissolve over the fire with the loaf sugar.

2. 2

   Cook the chestnuts until tender, remove the skins, rub through a hair sieve, add the rest of the milk and boil up.

3. 3

   Strain into the chestnut mixture and stir over the fire until smooth.

4. 4

   Remove from the fire and let cool, then add the cream and vanilla.

5. 5

   Mask a border mould with jelly, then pour in the mixture.

6. 6

   When set, turn out and serve with a little slightly sweetened whipped cream, coloured pink, for the centre.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 20. The excerpt below is the record exactly as published.

CHESTNUT CREAM. From i to I oz. Cox's Gelatine. ^ pint Milk. I Ib. Chestnuts. i gill Cream. I lb. Loaf Sugar. A few drops Cox’s Vanilla 1 gill Jelly

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