Photo: Ernest Porzi
Ingredients
- 1/2 lemon
Directions
1
1 pt. chestnuts, % cup of sugar, 1 pt. vanilla. 1 pt. cream. Shell and blanch the chestnuts by pouring over them boiling water. Cover them with boiling water to which has been added the juice of 1/2 lemon. Cook until tender, drain and sprinkle them with sugar, add vanilla, press the whole through the colander. Arrange the mass in a dish, whip the cream and pour it around and over the mixture and serve when quite cold.
By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog] ·
Recipe sourced from
internet_archive