Chestnut Snow

Ingredients

• 1 lb. of chestnuts
• 6 whites of eggs
• 1 lb. sugar
• A little lemon juice

Method

1. 1

   Boil the chestnuts until soft enough to be crushed with a spoon and passed through a sieve.

2. 2

   Beat the whites of the eggs to a stiff froth, adding the sugar and a little lemon juice.

3. 3

   Pile the chestnuts while warm onto a crystal dish, and cover thickly with the whipped egg.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 50. The excerpt below is the record exactly as published.

CHESTNUT SNOW. (A German Sweet Dish.) 1 lb. of chestnuts. I 6 whites of eggs. I lb. sugar. | A little lemon juice. Boil the chestnuts until soft enough to be crushed with a spoon and passed through a sieve. Beat to a stiff froth the whites of the eggs, adding the sugar and a little lemon juice. Pile the chestnuts while warm on to a crystal dish, and cover thickly with the whipped egg. Mrs. Mackay, Glasgow. MENU. JOHN MACKAY & 00.’$ Specialities IN THE KITCHEN. SOUPS. Enriched by MCKAY’S Liquid Browning. FISH. Eaten with relish when seasoned with MCKAY’S Mushroom Ketchup. ENTREES. Curries to please all palates ; made with MACKAY’S Currie Powder. JOINTS. Hot or cold rendered piquant when eaten with MACKAY’S Chutney Paste. SWEETS. Superb Pastries made with Pudding's rendered de- licious with MCKAY’S Baking Powder. MACKAY’S Flavouring Essences. Finest Jellies, ready for use, Curds and Whey in per- fection with MACKAY’S Calves’ Feet Jelly. MACKAY’S Essence of Rennet. CHEESE. Improved by MAGKAY’S Celery Salt. COFFEE. Or better still MACKAY’S Kolacafe. AERATED f JOHN MACKAY & CO., WATERS, made by GlASGOW, EDINBURGH, NEWCASTLE. 137 BLANCMANGE (with Condensed Milk). (With kind permission of J. & G. Cox, Ltd., Gorgie Mills, Edinburgh.) pints of milk prepared with I A few drops of Cox’s vanilla condensed milk. | essence, f oz. Cox’s gelatine. Soak the gelatine in the milk for about 15 minutes. Place in a stewpan and stir over the fire until the gelatine is dissolved, add the vanilla and strain into a prepared mould. When cold turn quickly on to a cold dish, and serve with stewed fruit or preserved. Note. — Condensed milk is less trouble to use than fresh milk, no stirring being necessary after the ingredients are mixed and the gelatine dissolved. Choose a brand containing full, or preferably added cream, and without added sugar ; but in the latter case, add a little sugar to the mixture. Low-priced skim milk brands are useless. CHOCOLATE BLANCMANGE. 1 oz. leaf gelatine. I i pint milk. 2 ozs. chocolate, grated. j 4 ozs. sugar. Melt gelatine in half a pint of milk. Mix the chocolate and sugar into a smooth paste with a little milk. Put gelatine on fire with the other half pint of milk, and when nearly boiling add the sugar and chocolate. Boil for 1 2 minutes, stirring all the time one way. Turn into wet mould. Mrs. Moves, iio Hill Street, Glasgow. PEARS IN JELLY. i tin of pears. I £ pint of cream. 1 pint tablet of raspberry jelly. | Vanilla essence. Arrange the pears neatly on a crystal dish. Dissolve the jelly and pour over. When firm, whip up the cream and flavour with vanilla essence and pile on the top. This is a very simple and attractive sweet. Miss L. Cousland, 2 Kelvingrove Terrace, Glasgow. Artistic furniture. DINING ROOM. Good selection of Sideboards and Dining Room Suites at moderate prices. Special 5-ft. Sideboard, - £11 10/. Special 6-ft. Sideboard, - - £25. (as shown at the Exhibition). DRAWING ROOm. Large variety of Chippendale and Sheraton Inlaid Cabinets from £8 upwards. Drawing Room Suites in Silk,s and Tapestries. Odd Chairs in various coverings. — -~EEE= MESSRS. James Campbell $ Co., CABINET MAKERS AND • • • HOUSE FURNISHERS, 130-132 ST. VINCENT STREET, GLASGOW. 139 APPLE JELLY- (With kind permission of J. & G. Cox, Ltd., Gorgie Mills, Edinburgh.) | oz. of Cox’s gelatine. I i lemon rind and juice, i lb. apples. I 3 ozs. castor sugar. \ pint of water. Put the gelatine to dissolve in sufficient water to cover it. Peev and slice the apples, and put, with the remainder of the water, the thinly cut lemon rind, juice, and the sugar into a saucepan and cook until the apples are tender ; then rub through a hair sieve. Dissolve the gelatine over the fire and strain it into the apple mixture, then set in a mould rinsed with cold water. When firm turn into a dish and serve. Rhubarb and gooseberry jelly can be made in the same way, adding more sugar if necessary. Decorate, if liked, with blanched almonds, and serve with a custard round. If half the mixture is coloured with Cox’s cochineal, the jelly is improved. With very juicy apples, use rather less water. BUTTERCUP JELLY. £ packet of Cox’s gelatine. I i teacupful of sugar, i pint of milk. | 3 eggs. 1 teaspoonful of lemon essence. Soak the gelatine in a cup of cold water. Warm the milk and stir gelatine into it. Beat yolks with sugar and essence, add and boil for three minutes. Whisk whites of eggs to a stiff froth and mix all together gently. Pour into a mould to set. Mrs. Mitchell, Cambridge Drive, Glasgow CLARET JELLY. 1 oz. Cox’s gelatine. 1 bottle of claret. 1 small pot of raspberry or currant jelly. 1 small wine glass of brandy. Juice of 2 lemons and rind of 1. 1 lb. lump sugar. Dissolve the gelatine in a little cold water. Wffien quite dis- solved, put in a saucepan with all the other ingredients except the brandy. Stir over the fire till nearly boiling, but do not boil. Strain through muslin. When nearly cold add the brandy and pour into a mould. Serve with custard or whipped cream. L. K. W., London. 140 PINEAPPLE JELLY. i oz. Cox’s gelatine. I i tin pineapple. £ pint boiling water. | J lb. loaf sugar. £ oz. citric acid. Soak the gelatine in water, stir till dissolved. Take all the black specks from the pineapple, and cut it up in very small pieces. Mix the juice of the pineapple, the loaf sugar, and the citric acid into the gelatine syrup. Stir well, add the pineapple, and pour into a mould to set. Mrs. W. Henderson, Mount Florida. FIG OR PRUNE SHAPE. 12 figs, or *4 prunes. 1 i oz. Cox's gelatine. 2 tablespoonfuls sugar. Take 12 figs and cut in four, or 24 prunes, and put in saucepan with enough water to cover. Add gelatine and sugar, and stew for 2 hours. When finished cooking this should be reduced to a pint. When cooked, take out prune stones. Pour into a mould to set. Mrs. Niven, 19 Woodrow Road, Pollokshields. PRUNE SHAPE. 1 lb. prunes. I J lb. sugar

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