Chestnut Log
From Frenlite cookery book, 1950
Decorate with a sprig of holly and icing sugar to resemble snow.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 10. The excerpt below is the record exactly as published.
CHESTNUT LOG First make the Swiss Roll. There is a recipe on page 13 but if you are making your log a day or two before Christmas, the following recipe, containing fat, will help to keep it moist. 3 Eggs 3 oz. ‘‘Frenlite’’ Self-Raising Flour 4 oz. Caster Sugar 1 tablespoon Hot Water 1 oz. Butter or Margarine
Cook this with the app: pantry check, scaling, and the assistant.