Sweet Taste of History by Walter Staib

Author:Walter Staib
Language: ara
Format: epub
Publisher: Lyons Press
Published: 2013-11-04T16:00:00+00:00

Put a dozen and a half of chestnuts into a skillet or saucepan of water, boil them a quarter of an hour, then blanch and peel them, and beat them in a marble mortar, with a little orange-flower or rose-water and sack, till they are a fine thin paste; then beat up twelve eggs with half the whites, and mix them well, grate half a nutmeg, a little salt, mix them with three pints of cream and half a pound of melted butter; sweeten to your palate, and mix all together; put it over the fire, and keep stirring it till it is thick; lay a puff paste all over the dish, pour in the mixture, and bake it: when you cannot get ream, take three pints of milk, beat up the yolks of four eggs and stir into the milk, set it over the fire, stirring it all the time till it is scalding hot, then mix it in the room of the cream.

3 whole eggs

3 egg yolks

¾ cup chestnut puree (or 18 chestnuts, boiled, peeled, and pureed with approximately ¼ cup water)

½ teaspoon rose water

1½ teaspoons Madeira

1∕8 teaspoon freshly grated nutmeg

½ teaspoon salt

3 cups heavy cream

4 ounces (1 stick) melted butter

¾ cup granulated sugar

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.