Chestnuts (Italian)
From Allied cookery, 1916
Presented as published in 1916. 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 Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 29. The excerpt below is the record exactly as published.
CHESTNUTS (Italian) ZCake 40 chestnuts and roast or boil them over a slow fire. Remove the shells carefully, put them in a bowl, and pour over them yi a glass of rum and 3 tablespoons of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.