Marrons Glaces

Ingredients

• ^ lb. of sugar
• i quart water
• i teaspoonful of butter

Method

1. 1

   Put the chestnuts on the fire in cold water, boil 5 minutes, take them out, and while hot strip them of their outer and inner skins.

2. 2

   Put them in a big saucepan containing a syrup.

3. 3

   When they come to the boiling point remove to the back of the stove.

4. 4

   This syrup should diminish very slowly.

5. 5

   When it has become very thick take out the chestnuts and drain them, add a little vanilla to the syrup.

6. 6

   Now pour boiling water over the chestnuts to remove the syrup which covers them.

7. 7

   Dry them well.

8. 8

   Beat the thick syrup until it is opaque, then roll the dry chestnuts in it; remove with a skimmer and let them dry on a sieve.

Nutrition per serving

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 33. The excerpt below is the record exactly as published.

MARRONS GLACES put the chestnuts on the fire in cold water, boil 5 minutes, take them out, and while hot strip them of their outer and inner skins. Put them in a big saucepan containing a syrup of the proportion of ^ lb. of sugar to i quart water and i teaspoonful of butter

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