Chestnut Flake

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 lb. chestnuts
  • 2 cups sugar
  • 1 cup water
  • 1 pt. cream, whipped
  • 1 tablespoon maraschino


Take fresh chestnuts. With a sharp-pointed knife, slit each chestnut shell across one side. Cook a minute in boiling water. Drain and dry, add a teaspoon of butter to each pint of nuts and stir and shake over the fire, three or four minutes. Then remove the shell and skin together; keep nuts covered with thick cloth as they shell better when hot.

Boil chestnuts until half done in boiling water, drain and put them into a syrup (made by boiling 2 cups sugar with 1 cup water 10 minutes) and boil until soft. Put through a potato ricer and serve with whipped cream flavored with maraschino.