| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Chestnuts |
| 1 |
lb |
Loaf sugar |
| 1/4 |
|
Vanilla bean |
| 1 |
c |
Water |
INSTRUCTIONS
Peel the chestnuts whole.( Make 1/2 inch slit on flat sides of chestnuts
with sharp knife. To 1 pint of chestnuts add 1 teaspoon butter, heat over
fire, shaking all the time, until butter is melted. Llet stand in oven 5
minutes. then remove outside shell and inner at the same time.) Cover
peeled chestnuts with fresh boiling water and a little sugar and cook until
tender but not broken, drain. Boil sugar and water, without stirring until
syrup begins to discolor, dip chestnuts in at once, leave them in 5
minutes.Take out carefully with silver fork, place on warm sieve in warm
place. Next day heat syrup, repeat dipping and drying processes. Place in
tiny paper cases or lift each carefully with a fork, so they do not break,
put them in a bottle or jar, and cover with the boiling syrup. Seal and set
aside. Will keep
Recipe by: The Settlement Cookbook
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Maria M.
Schaefer" <mariam@startext.net> on Oct 24, 1997
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