Marrons Glacés

Ingredients

• 2½ pounds of fine chestnuts
• 1 cup of sugar
• 1 cup of milk
• a tablespoonful of butter
• a teaspoonful of vanilla

Method

1. 1

   Boil, shell, and chop chestnuts; add sugar and pound to a paste.

2. 2

   Put in a pan with milk, butter, and vanilla.

3. 3

   Stir until thick and smooth, cool, make into balls, and dip each in chocolate or coffee icing.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 73. The excerpt below is the record exactly as published.

MARRONS GLACEBS. (Paris.) Boil, shell, and chop 2^ pounds of fine chest- nuts ; add i cup of sugar and pound to a paste. Put in a pan with i cup of milk, a tablespoonful of butter, and a teaspoonful of vanilla. Stir until thick and smooth. Take off, cool, make it into balls; and when hard, dip each in chocolate or coffee icing. Serve for afternoon tea or dessert. LEMON AND MARASCHINO BONBONS. (Italy.) Soak 2 ounces of gum arable in enough water to dissolve, add J^ pint of maraschino, and enough sugar to make a stiff paste when beaten. Make into balls, dip each into some good lemon icing, set aside to dry and use for dessert, or for enter- tainments. BARLEY SUGAR. (England.) This is a favorite candy with English school- children, and it is more harmless than most confections. Dissolve any amount needed, say i pound of granulated sugar, in only enough water to moisten. Cook it until clear and it will crack when dropped in water. Flavor with the juice of a lemon, pour into oiled pans, and when almost stiff, cut into strips and twist these, dusting with powdered sugar. 223 With a Saucepan over the Sea APPLE SUGAR. (Qennany.) Boil I pint of the juice of cooked apples, or as much cider with 2 pounds of sugar, until it cracks when dropped in cold water. Take out in spoon- fuls, twist into sticks, dust with sugar as above, for use. CURRANT LOZENGES. (England.) Cook 3 quarts of ripe currants with a little water, bruising until soft. Press out all the juice, add J^ pound of sugar to each pint, simmer j^ hour, add j4 ounce of gelatine to each quart of this, stir well, pour into pans. When cold, dry- ing near the fire, cut into diamonds, and dust with sugar. Put away, or serve for dessert or entertainments. CANDIED ANGELICA. (France.) Cut the stalks, free from roots and leaves, in April. Cut into inch-pieces, cover with sugar syrup, and cook until tender. Drain them, dust with powdered sugar, dry in the oven, and put away tightly for decorating puddings or ices or flavoring desserts. MARCHPANE. (Germany.) Chop }i pound of sweet and j4 ounce of bitter almonds. Add }4 pound of sugar, and boil to a 224 ^■■fcijBMiM ii>iii.^^>^»^ -ii I ■^^■^■^■^■^■^a* With a Saucepan over the Sea paste. Knead it well, roll thin, and cut into squares. When these are dry, dip them in fancy icing, and use for dessert. SIENNA CANDY. (Italy.) Boil I pint of honey, 2 pounds of chopped almonds, ^ pound of chopped filberts or pecans, a teaspoonful of cinnamon in powder, and % pound of grated chocolate. When thick and smooth, cool and roll out, cut into round cakes and dry in the oven. VIENNA CHOCOLATE. Scald 3 cups of milk

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