The 1901 Cookbook Archive
No. 1601 — Chestnuts with Whipped Cream
English historical translation of Molokhovets recipe No. 1601 from the 1901 Russian cookbook, retaining original methods and measures.
Boil one Russian pound of chestnuts, drain, peel and sieve. Add fine sugar, mash and press through a colander so the purée falls in strands onto a serving dish.
Leave the centre hollow and fill just before serving with thick cream whipped with sugar and ground vanilla.
To provide
1 Russian pound chestnuts ¾ or 1½ glasses thick cream | A vershok of vanilla 1 glass fine sugar |
Original source: Read Russian recipe No. 1601. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.