Vermicelli Chestnuts for Dessert
From Cassell's dictionary of cookery, 1892
Serves 6
Simmering time is about 20 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2213. The excerpt below is the record exactly as published.
Vermicelli Chestnuts for Dessert. — Peel the brown skin from twenty fine chestnuts. Put them in a saucepan, and cover with water. When they begin to be hot, take off the second skin very carefully. Put them into a preser\ing-pan, cover with thin syrup, and simmer gently tiU tender. Take them up, and put them upon a dish. Tlirow into the sjTup two or three inches of thin lemon- rin
Cook this with the app: pantry check, scaling, and the assistant.