Preserved Chestnuts
From The profession of cookery, from a French point of view, 1894
This method can also be used for other fruits like figs.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 55. The excerpt below is the record exactly as published.
boiling syrup, the which has been boiled till quite stiff. The vessel containing them is then set on one side. The next day the syrup (and chestnuts) is brought to boiling point, then put aside to cool again. This process is repeated four days in succession; at the end of the time the chestnuts
Cook this with the app: pantry check, scaling, and the assistant.