Chestnuts with Whipped Cream

Name: Chestnuts with Whipped Cream
Yield: 4 servings
Ingredients: Boil the chestnuts; 1 pt. of cream; Dust then thickly with powdered sugar; The cream may be flavored with Sherry or vanilla

From The Cook County cook book, 1912

Serves 4

Recipe by Mrs. Chas. Kramer, Sutton, IL.

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 362. The excerpt below is the record exactly as published.

CHESTNUTS WITH WHIPPED CREAM.— Boil the chestnuts, and when perfectly tender, press them through a col- ander in the center of a large chop plate. Dust then thickly with powdered sugar and heap around 1 pt. of cream (whipped to a stiff froth). The cream may be flavored with Sherry or vanilla

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