Plombiere with Chestnuts

Name: Plombiere with Chestnuts
Ingredients: a small glass jar of marrons glaces; four macaroons; six dried ones; a pint of cream; two tablespoonfuls of maraschino

From Louis' every woman's cook book, 1910

Serve with whipped cream and whole chestnuts on top.

Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 53. The excerpt below is the record exactly as published.

PLOMBIERE WITH CHESTNUTS (MARRONS) && Take a small glass jar of marrons glaces in syrup, and place the marrons or chestnuts in a sieve to drain. Break half of them into pieces, and keep the other half whole. Cut four macaroons into small pieces and make crumbs of six dried ones. Beat up a pint of cream, sweeten it, add a little vanilla flavour and two tablespoonfuls of maraschino

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