SC - Re: eggs

[Louise Sugar]

I like chestnuts and apples both, this sounds like a great recipe to
try.  My one experience with chestnuts left me never wanting to work
with them again - they were a devil to peel!  My fingers besides being
raw were blackened for some time.  Any suggestions on how better to peel
them?  Thanks

Clare Elena


L Herr-Gelatt and J R Gelatt wrote:
> 
> i found the following recipe for Apple and Chestnut Pie in a paper  I wrote
> long ago, which I am re-vamping for the kingdom newsletter. It should take
> care of both the apple and the chestnut surplus. I havn't tested it, however
> it sounds good.
> 
> Aoife
> 
> Chestnut Pye
> To Make A Cheftnut Pye (Mrs. McClintock's Receipt Book, 1700s)
> Take 2 dozen of Apples, 100 Chefnuts, a lib. of Almonds, 2 lib. of Currans,
> half a lib. of Rafins, half a lib. of Sugar, half an Ounce of Cinnamon, 3
> Drop of Nutmeg, a Quarter of a lib. of Cordecidron, as much Orange-peel;
> flice your Apples, fkin the Chefnuts, and blanche the Almonds, put a layer
> of Appls in the Bottom of the Pye, put a Layer of Chefnuts, a Layer of
> Almonds, Currans, Raifins, Cordecidron, Orange-peil and Spices; Give it good
> ftore of fweet Butter on the Top, then put on the Lid, and fend it to the
> oven; when 'tis near fired, pour in a Mutchkin of white Wine at the Lumb.
> 
> (Lumb is a vent or funnel in a pie. Mutchkin is .212 litres or 2.996 gills,
> if that actually helps!)
> 
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