Chestnuts Glace

Ingredients

• Shell the chestnuts
• a piece of lemon

Method

1. 1

   Shell the chestnuts and throw them into boiling water, till the inner skin comes off easily.

2. 2

   Then put into boiling water, and boil till tender.

3. 3

   Have a basin ready full of lukewarm water with the juice of a lemon squeezed into it; leave the chestnuts in this till cold.

4. 4

   When cool, dip them in clarified sugar, and lay on a dry slab to dry.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 85. The excerpt below is the record exactly as published.

Chestnuts Glacea. Shell the chestnuts and throw them' into boiling water, till the inner skin comes off easily. Then put into boiling water, and boil till tender. Have a basin ready full of luke- warm water with the juice of a lemon squeezed into it; leave the chestnuts in this till cold. When cool, dip them, in clari- fied sugar, and lay on a dry slab to dry. MISS CAMERON'S COOKERY BOOK. 215 Clarified Bugar. Two lb. loaf sugar, 1 pint water, 1 white of egg. Beat the white of egg, and put it with the sugar and water into a oopper saucepan, place on the hot plate for twenty minutes. When the sugar is thoroughly dissolved, bring it to the boil, throw in a cup of cold water, and bring to the boil again, then leave by the side of the fire till the syrup is settled. Remove all scum, and it is ready for use. Candied Walnuts. Shell the walnuts and put them into boiling water for a few minutes, then skin them. Throw them into a pan of hoiling water, and boil till tender ; when done, put them into a basin of warm water with a piece of lemon

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