Ingredients:
2 cups shelled and peeled chestnuts, chopped coarse
prepared homemade stovetop stuffing
2 onions, chopped
4 ribs of celery, chopped
1 stick (1/2 cup) unsalted butter

Preparation:

1. In a large skillet cook the onions and the celery in the butter over low heat.
2. Add the chestnuts and cook the mixture, stirring, for 1 minute.
3. Add the vegetable mixture to the prepared homemade stovetop stuffing, tossing the mixture well, and let the stuffing cool completely.

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Ingredients:
20 chestnuts
a little pepper, salt and butter
1/2 lb macaroni
2 oz butter
1 onion
grated Parmesan cheese

Preparation:

1. Bake about twenty chestnuts till they are tender, and then peel them and pound them in a mortar, with a little pepper and salt and butter, till they are a paste.
2. Next wash and boil in the ordinary way half a pound of macaroni.
3. Drain off the macaroni and put it in a stew-pan with the chestnuts and about a couple of ounces of butter to moisten it, and stir it all together and put an onion in to flavour it as if you were making bread sauce; but the onion must be taken out whole before it is served. If the mixture gets too dry, it can be moistened with a little milk or stock.
4. After it has been stirred together for about a quarter of an hour, turn it out on to a dish, cover it with a little Parmesan cheese, bake in the oven till it is brown, and moisten the top when browned with a little oiled butter.

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1. Boil one pound of chestnuts fifteen minutes. Shell and skin them, then put back on stove with a cup of milk and boil till tender. Rub through a colander.

 

2. Butter a mold, line it with the pulp, then add a layer of apple sauce that has been colored with currant jelly, then another layer of chestnuts, and again apple sauce.

 

3. Squeeze lemon juice over all, and bake in a moderate oven. Turn out on a platter and serve with whipped cream colored with currant jelly.

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Ingredients:
750 g (1.5 lb) pureed chestnuts
3 eggs
1dl (4 fl oz) cream
1 tsp vanilla extract
30 ml (1 fl oz) rum
400 g (0.9 lb) chocolate, melted
100 g (3.5 oz) butter, melted
100 g (3.5 oz) g sugar
250 g (0.5 lb) candied chestnuts

Preparation:

1. Line pan and line with a damp kitchen cloth.

 

2. Beat eggs, vanilla and cream. Add chestnut puree, rum, 50 g (0.4 lb) chocolate and butter. Mix well. Pour into prepared pan. Chill in refrigerator for at least 12 hours.

 

3. Melt remaining 50 g (0.4 lb) chocolate and sugar in a double boiler.

 

4. Take the „log“ out of the pan, spread with chocolate. Run a fork along the icing so that it resembles tree bark. Decorate with candied chestnuts.

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Ingredients:
1 pound of chestnuts in the shells
3 teaspoons of baking-powder
6 egg whites
1/2 pint of cream
sugar to taste

Preparation:

1. Boil one pound of chestnuts in the shells, peel them while warm, put nuts through potato ricer or colander.

 

2. Beat well the yolks of six eggs with six tablespoons of sugar, add all the chestnut puree but two or three tablespoons reserved for top of torte, then add three teaspoons of baking-powder and the well-beaten whites of the six eggs.

 

3. Bake in moderate oven fifteen to twenty minutes.

 

4. Whip one-half pint of cream, add to this the chestnut puree which was reserved, and a little sugar; garnish torte with this mixture. Enough for twelve persons.

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