Chestnut Purée

Ingredients

• a pound of French chestnuts
• a teaspoonful of vanilla
• a teaspoonful of lemon juice
• Make a thick sugar syrup

Method

1. 1

   Boil for five minutes a pound of French chestnuts, drain off the water and remove the shells and skins.

2. 2

   Return the chestnuts to the fire and boil them until tender.

3. 3

   Put the boiled chestnuts in a mortar, and pound them to a paste, then add vanilla and lemon juice.

4. 4

   Beat in enough sugar syrup to sweeten to taste.

5. 5

   Grease a ring-mold with oil, and put into it a lining half an inch thick of the chestnut paste pressed through a pastry-bag.

6. 6

   Fill the rest of the mold with plain paste.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 56. The excerpt below is the record exactly as published.

a pound of French chestnuts, drain off the water and remove the shells and skins. Return the chestnuts to the fire and boil them until tender. Put the boiled chestnuts in a mortar, and pound them to a paste, then add a teaspoonful of vanilla and a teaspoonful of lemon juice. Make a thick sugar syrup, and beat it into the paste, using enough to sweeten to taste. Grease a ring-mold with oil, and put into it a lining half an inch thick of the NO. 133. PEACH MOUSSK GARSISHED WITH WHIPPED CREA5I. NO. 134. CHESTXUT PUKEE. NO. 13o. CHESI.SUT BAVARIAN. HOT DESSERTS — COLD DESSERTS — PIES — TARTS 149 chestnut paste pressed through a pastry-bag with a tube of small opening so it will come out vermicelli-like in form. Fill the rest of the mold with plain paste. Turn it on to a layer of sponge-cake. Just before serving fill the center of the ring with whipped cream flavored with almond. CHESTNUT BAVARIAN Prepare chestnuts as directed for chestnut puree

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