Crême a la Comtesse, or the Countess’s Cream

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Chestnuts, 18
  • water, full ½ pint
  • sugar, 1


Prepare as above, boil and pound, eighteen fine sound chestnuts; mix with them gradually, after they have been pressed through a fine sieve, half a pint of rich sweet cream; dissolve in half a pint