Compote of Chestnuts
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 120. The excerpt below is the record exactly as published.
Compote of chestnuts. Boil your chestnuts in water; if they colour it very much, change the water; when done peel them, and add to some hot syrup boiled to the snap, leave on the fire for a few minutes, flavour with either orange-flower water or vanilla
Cook this with the app: pantry check, scaling, and the assistant.