Chestnuts Candied or Marrons Glaces
From The home cook book, 1905
Serves 6
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 180. The excerpt below is the record exactly as published.
CHESTNUTS CANDIED OR MARRONS GLACES Parboil eighteen or twenty large French chestnuts till the skins rub off easily. Then put in hot water and simmer till tender. Dissolve a cup of sugar in a cup of water
Cook this with the app: pantry check, scaling, and the assistant.