Chestnut Preserves
From Scientific cooking with scientific methods, 1911
Serves 1
This makes a very rich preserve, used in pudding sauces, pudding, etc.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 90. The excerpt below is the record exactly as published.
Chestnut Preserves. Cover blanched chestnuts with boiling water, and simmer slowly until tender; it will take from one and one-half to two hours. Weigh the nuts before cooking, and make syrup of sugar and water same in weight as nuts. Cook syrup until thick. Add nuts and cook for one and one-half hours. Strain out nuts, and r.vluce syrup. Place chestnuts in glass jars. Flavor ^yrup with vanilla
Cook this with the app: pantry check, scaling, and the assistant.