Chestnut Mousse

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 (4)
Instructions (8)
  1. Boil, peel and pound some chestnuts.
  2. Put them through a fine sieve.
  3. Take six ounces of sifted chestnuts and mix with the sugar and vanilla.
  4. Beat till smooth.
  5. Add the cream and more sugar if required.
  6. Pour into a mould.
  7. Cover with a lid and seal the joints with a paste of flour and water.
  8. Pack in ice and leave for one hour.
Original Text
*Chestnut Mousse 6 ozs. prepared chestnuts 6 ozs. powdered sugar 1 tea-spoon vanilla ¹⁄₂ pint whipped cream Boil, peel and pound some chestnuts. Put them through a fine sieve. Take six ounces of sifted chestnuts and mix with the sugar and vanilla. Beat till smooth. Add the cream and more sugar[Pg 158] if required. Pour into a mould. Cover with a lid and seal the joints with a paste of flour and water. Pack in ice and leave for one hour.
Notes
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