Chestnut Cream

Ingredients

• twenty Chestnuts
• 1 pint of milk
• lloz. of gelatine
• six sweet almonds
• half a lemon
• 1 wine-glassful of dry curatjoa
• 5 pint of whipped cream

Method

1. 1

   Peel and parboil the Chestnuts, then pound and sieve.

2. 2

   Dilute gelatine in milk, add almonds, lemon rind, and sugar, boil, cool, strain, and mix with Chestnut puree.

3. 3

   Add curaçao and whipped cream, pour into a mold, and chill.

Nutrition per serving

Estimated from matched ingredients across 8 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 Cream. — (1) Peel the dark skins off twenty Chestnuts, parboil them, and rub the light skins off ; then pound them in a mortar, and pass them through a sieve. Dilute lloz. of gelatine in 1 pint of milk, blanch and bruise six sweet almonds, and add, with the thin rind of half a lemon and a little sugar ; put these in a stewpan, and when the milk comes to the boil move to one side until it is cool ; then strain it, and mix with the Chestnut purde. When it is worked smooth add 1 wine- glassful of dry curatjoa and 5 pint of whipped cream

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