Chestnut Cream from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Shell the chestnuts and blanch them, and pound sufficient quantity to make two ounces reduced to flour. Or roast two dozen Chestnuts and peel them (which is far better), and pound them till very fi...
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Ingredients
- 2 Dozen Chestnuts
- The Yolks of 2 Eggs
- 2 Tablespoonfuls of Butter
- A Pint of Cream
- A Pint of Milk
- ⅓ Cupful of Powdered White Sugar
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