| 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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