Nesselrode Cream

Preparation info

    • Difficulty

      Easy

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About

Ingredients

  • Chestnuts, large 24
  • water, ¾ pint
  • sugar, 2

Method

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 the