Glazed Chestnuts (Marrons glaces)
From The Swedish, French, American cook book, 1918
Serves 4
Serve with any kind of meat.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 421. The excerpt below is the record exactly as published.
Glazed Chestnuts (Marrons glaces) When cooked [see recipe: How to Boil Chestnuts], leave on a pan to steam for a few minutes, then put in a vegetable dish. Have ready some dissolved cornstarch in water, and with it thicken the juice that the chestnuts have cooked in. When nice and simmery, add some more Madeira or sherry; color with a little kitchen bouquet
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