Chestnut Mould
From Cookery, 1897
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 43. The excerpt below is the record exactly as published.
Chestnut Mould. — Boil some large chestnuts after splitting the skins with a knife ; when quite tender skin and peel them, pound and press them through a moderately-fine sieve, mix with them some strawberry jelly or fresh cream, the latter very slightly flavoured with vanilla
Cook this with the app: pantry check, scaling, and the assistant.