Sweet Purée of Chestnuts with Whipped Cream

Ingredients

• thirty French chestnuts
• half a cupful of sugar
• one gill of water
• three pints of whipped and drained cream
• one tablespoonful of wine
• two of sugar

Method

1. 1

   Shell and blanch the chestnuts.

2. 2

   Put them in a stew-pan with enough boiling water to cover them, and boil for half an hour.

3. 3

   Drain them; then pound to powder, and rub through a sieve.

4. 4

   Put in a stew-pan with the sugar and water, and cook for ten minutes, stirring all the time.

5. 5

   If the purée be firm at the end of ten minutes, take from the fire; but if not, cook until it is.

6. 6

   Heap this purée in a circle on a dish, and set away in a cool place until serving-time.

7. 7

   When ready to serve, heap the whipped and flavored cream in the centre.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 338. The excerpt below is the record exactly as published.

Sweet Pur6e of Chestnuts, with Whipped Cream. For this dessert use thirty French chestnuts, half a cupful of sugar, one gill of water, and three pints of whipped and drained cream, flavored with one table- spoonful of wine and two of sugar

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