Matrons Glaccs or Sugared Chestnuts

Ingredients

• a pound of fine white sugar
• half a pint of water
• a large pod of vanilla
• the juice of a small lemon
• Take some good Spanish chestnuts

Method

1. 1

   Boil chestnuts in water, remove outer skins, boil until tender, remove inner skin.

2. 2

   Boil sugar and water for one minute, add chestnuts and vanilla, boil until clear.

3. 3

   Drain and let dry overnight, then dip in candy made from boiled sugar to feather degree.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 100. The excerpt below is the record exactly as published.

Matrons Glaccs or Sugared Chestnuts. These make a very nice dessert for Christmas time, and are easily made. Take some good Spanish chest¬ nuts and put them into boiling water; then remove the outer skins; boil them till just tender, but not soft, take off the woolly inner skin, but do not break it. Put a pound of fine white sugar into half a pint of water, and boil for one minute; put the chestnuts into this, with a large pod of vanilla, and let them boil slowly till they are clear, then take them out, put them on a sieve in a warm place till next day; then dip each nut, mounted on a thin wooden skewer, into a candy made by boiling a pound of sugar to what is called feather degree, which is that when the candy begins to boil. Dip a silver fork into it, let the syrup run off the end, and then blow suddenly against it; if only a few beads blow out, let it boil a minute longer, then, on blowing again, if bubbles float from the fork, wait only a second, then blow again. The bubbles should not break after they leave the fork, but run one into the other, and drop to the ground in a rough resemblance to a feather. The juice of a small lemon

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