Chestnuts Crystallized with Caramel
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 294. The excerpt below is the record exactly as published.
CHESTNUTS CRYSTALLIZED WITH CARAMEL. Prepare as above only instead of putting the chestnuts on a sieve to dry have ready a broad flat basin, put some brown sugar or caramel in it
Cook this with the app: pantry check, scaling, and the assistant.