Marrons a la Roma
From High living, 1904
Serve surrounded with whipped cream colored with melted currant jelly.
Presented as published in 1904. 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 High living (1904) by Linie Loyall McLaren,, page 30. The excerpt below is the record exactly as published.
MARRONS A LA ROMA — Boil one pound of Italian chestnuts fifteen min- utes, then remove shells and skins, and put back on the stove to boil with one cupful of milk, until tender enough to rub through a colander. Butter a mold well, and line thickly with the pulp, then add a layer of good, thick apple sauce, colored a delicate pink with currant jelly ; then another layer of chestnuts, and again the apple. Squeeze some lemon juice
Cook this with the app: pantry check, scaling, and the assistant.