Compote of Chestnuts
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.
Compote of Chestnuts. Boil some chestnuts in water. If they colour much, change the water. When done peel them and add some hot syrup ; leave on the fire for a few minutes, and flavour with a tea-spoonful of essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.