Ponding de Marrons à la Creole
From The new century cookery book, 1901
Serves 3
Serve with vanilla custard sauce.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 436. The excerpt below is the record exactly as published.
Ponding de Marrons d la Creole. — f lb. cooked chestnuts, rubbed through a sieve, £ lb. caster sugar, \ lb. butter, 9 eggs, 4 oz. crushed macaroons, vanilla flavouring
Cook this with the app: pantry check, scaling, and the assistant.