Nesselrode Cream from Modern Cookery for Private Families by Eliza Acton
Shell and blanch twenty-four fine Spanish chestnuts, and put them with three-quarters of a pint of water into a small and delicately clean saucepan. When they have simmered from six to eight minute...
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Ingredients
- Chestnuts, large 24
- vanilla, ½ of pod
- cream, nearly ½ pint
- Unboiled cream, ½ pint
- lemon-rind, ¼ of 1 large: infuse 20 minutes or more.
- sugar, 2 oz.
- water, ¾ pint
- water, 3 to 4 tablespoonsful
- isinglass, ½ oz.
- candied citron, 2 oz.
- Dried cherries, 2 oz.
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