Ingredients
- a pinch of coriander seed
- a pound of sifted sugar
- 8 paste
Directions
1
Choose some fine chesnuts, and boil them well, or roast them, to take off the*skin ; then pound them in a mortar, with a pinch of coriander seed, half a pound of sifted sugar, and some pista- ehios ; mix well together, and add as much fiour as will make it into a paste ; if too thick, add a little orange-flower water. Make it into cakes the form you wish, and let thent bake slowly in
2
8 PASTE FOR TABTS,
3
a moderate oven. There must be an equal quantity of flour and chesnuts^ and the sugar^ coriander seed^ and pistachios must be added by degrees.
By Frances Crawford ·
Recipe sourced from
internet_archive