Chestnut Cream

Ingredients

• 1 pound
• Cream
• Sugar
• Vanilla
• Whipped Cream

Method

1. 1

   Boil the chestnuts till soft, changing the water twice.

2. 2

   Drain and rub through a sieve when very tender.

3. 3

   Moisten with cream to make smooth and soft.

4. 4

   Add sugar to taste, a few drops of vanilla and serve in long stemmed glasses with a big spoonful of whipped cream on each.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 54. The excerpt below is the record exactly as published.

CHESTNUT CREAM. Shelled French chestnuts, 1 Cream. pound. Sugar. Vanilla. Whipped Cream. Boil the chestnuts till soft, changing the water twice. Drain and rub through a sieve when very tender. Moisten with cream to make smooth and soft. Add sugar to taste, a few drops of vanilla and serve in long stemmed glasses with a big spoonful of whipped cream on each. DESSERTS. 121 DATE FLUFF. Dates, 1 package. Sugar, y2 cup. Eggs, 2. Cover the dates with water, cook until soft and put through a colander. Add the sugar and the yolks of the eggs beaten. Cook for 3 minutes, stirring constantly. When cool stir in the whites of the eggs beaten stiff. Chill and serve with whipped cream. Mrs. 0. B. C., Cambridge. PRUNE WHIP. Prunes. Sugar, 2 tablespoons. Egg whites, 2. Orange juice, 1 tablespoon. Remove stones from stewed prunes and press through a fine sieve. Beat the egg whites stiff and add sugar, orange juice and 4 tablespoons of the prune pulp. Beat well together and pile in- long stemmed glasses. GRAPE JUICE PUDDING. Flour, 1 tablespoon. Water, 2 cups. Sugar, !/2 CUP- Grape juice, y2 pint- Egg, 1. Mix the Hour and sugar, add water and boil 5 minutes. Re- move from fire and add grape juice. Beat the egg, and pour over it the hot grape juice mixture, b^r well, chill and serve with sweet- ened whipped cream. COCOANUT PUDDING. .Milk, 1 quart. Salt, 1*4 teaspoons. Cornstarch, 3 tablespoons. Cocoanut, 1 cup. Eggs, 4. Vanilla extract, 1 teaspoon. Sugar, 1 cup. Bring iy2 pints of the milk to the boiling point and add corn- st;irch moistened with the remainder of the milk. Beat yolks of eggs with 1/2 cup of sugar and salt. Add to the boiling milk with the cocoa- nut and vanilla extract. Pour into a buttered pudding dish. Beat the whites of the eggs stiff and dry and bc;it in the remaining l/2 CUP °f suyar. Spread over top of pudding and brown lightly in the oven. 122 DESSERTS. GRAPE AND FIG PUDDING. Figs, 1 pound

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