Chestnuts—Marrons Glacés à la Vanille. (Cataldi.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (14)
  1. Get 100 chestnuts.
  2. Take off the outer (that is, the thick mahogany-coloured) shell. Be very careful in so doing not to break the chestnut.
  3. Throw each chestnut as it is shelled into a stewpan of cold water, in which is a single bay-leaf.
  4. Boil them, but not too much.
  5. Take the pan off and take the chestnuts out one at a time, as you put them in.
  6. Take off all the second or inner (white) skin of each in turn, but do not break the chestnut.
  7. Put each as it is skinned into a deep basin; those you break you must throw away or use for something else.
  8. Make a syrup of sugar boiled to candy height; flavour it by having a stick of vanilla in it.
  9. Pour it gently over the chestnuts as they lie in the basin and add the stick of vanilla also; let all stand till next day.
  10. In 24 hours strain off the syrup and boil it again to candy height, boiling the vanilla also in it, then pour it again on the chestnuts.
  11. Repeat this every day for a week.
  12. On the last day strain off syrup and boil it a little more.
  13. Dip a wooden spoon first in water, then in powdered sugar, and pass it once or twice round the inside edge of the bottom of the pan. This is to whiten the syrup.
  14. Now take it off the fire; with a fork dip each of the chestnuts, which should have been draining some hours previously on a sieve, into the syrup and replace them on a sieve to dry.
Original Text
Chestnuts—Marrons Glacés à la Vanille. (Cataldi.) Get 100 chestnuts. Take off the outer (that is, the thick mahogany-coloured) shell. Be very careful in so doing not to break the chestnut. Throw each chestnut as it is shelled into a stewpan of cold water, in which is a single bay-leaf. Boil them, but not too much. Take the pan off and take the chestnuts out one at a time, as you put them in. Take off all the second or inner (white) skin of each in turn, but do not break the chestnut. Put each as it is skinned into a deep basin; those you break you must throw away or use for something else. Make a syrup of sugar boiled to candy height; flavour it by having a stick of vanilla in it. Pour it gently over the chestnuts as they lie in the basin and add the stick of vanilla also; let all stand till next day. In 24 hours strain off the syrup and boil it again to candy height, boiling the vanilla also in it, then pour it again on the chestnuts. Repeat this every day for a week. On the last day strain off syrup and boil it a little more. Dip a wooden spoon first in water, then in powdered sugar, and pass it once or twice round the inside edge of the bottom of the pan. This is to whiten the syrup. Now take it off the fire; with a fork dip each of the chestnuts, which should have been draining some hours previously on a sieve, into the syrup and replace them on a sieve to dry.
Notes
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