The 1901 Cookbook Archive
No. 1788 — Chestnut Porridge with Whipped Cream
English historical translation of Molokhovets recipe No. 1788 from the 1901 Russian cookbook, retaining original methods and measures.
Cover one Russian pound fresh chestnuts with water and boil until tender. Drain, peel and sieve.
Mix chestnuts with half a glass fine sugar and a spoonful cream, then press again through a sieve so the purée is fluffy.
Arrange lightly in a ring around a small round dish without compressing.
Just before serving fill the centre with a glass of thick whipped cream blended with half a glass fine sugar and vanilla; see the general note.
Original source: Read Russian recipe No. 1788. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.