Chestnut Cream

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Boil, skin and pound the chestnuts, put them through a sieve.
  2. Boil the thinly-peeled rind of a lemon, the sugar and milk together.
  3. Take off the fire and add the previously-soaked gelatine.
  4. Stir till melted.
  5. Strain.
  6. When cool add the chestnut purée and beat till smooth.
  7. Add the curaçoa and whipped cream.
  8. Mix well and pour into a mould.
  9. Serve with sweetened whipped cream.
Original Text
*Chestnut Cream 20 chestnuts 1 oz. gelatine ¹⁄₂ pint milk ¹⁄₄ lb. sugar ¹⁄₂ a lemon 1 wine-glass curaçoa ¹⁄₂ pint cream Boil, skin and pound the chestnuts, put them through a sieve. Boil the thinly-peeled rind of a lemon, the sugar and milk together. Take off the fire and add the previously-soaked gelatine. Stir till melted. Strain. When cool add the chestnut purée and beat till smooth. Add the curaçoa and whipped cream. Mix well and pour into a mould. Serve with sweetened whipped cream. [Pg 103]
Notes
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