sprouts, and a piece of cut-up cauliflower the size of an egg.
Boil all together for fifteen minutes, and serve, after seasoning,
with § table-spoonful of salt and 1 teaspoonful of pepper✪ Puree of Chestnuts a la Jardiniere.
Roasted Chestnuts. — Split the skins on one side of some large
Chestnuts, put them on a pan with a perforated bottom, stand
them over a moderate fire, and when they are done wrap them
up in a cloth for ten or twelve minutes. Serve them witli salt
and butter.
Sug-ared Chestnuts. — (1) Roast some Chestnuts as if for the table,
and peel off the skins. Have some osier rods, or reeds, cut into
pieces 3in. or 4in. long, and put a roasted and skinned Chestnut
on the point of each of these. Take a piece of butter about the
size of a nut and rub it with the hand on a marble slab or an
iron plate, taking care to rub the butter all over it and not to
miss any part of it. Boil some sugar to caramel✪ Sugared Chestnuts ; that is, to the
degree at which, if a little of the boiling sugar be put into cold
water, it will when cold he brittle and snap clean (see Sugar-
boiling). When the sugar is at this degree of heat, take a
wood splint, with a Chestnut on the end of it, in each hand,
and dip them in the caramel. Keep twisting about and twirling
them round till they begin to cool, that the caramel may lie
evenly all over them. When they begin to cool, lay them on
the buttered plate, and proceed with two more. When all the
Chestnuts are done and are cold, take out the bits of osier and
wrap each Chestnut neatly in paper. This is a delicious sweet-
meat, but it should not be kept.
(2) Roast some Chestnuts as if for the table, take off the
skins, and cut them into halves. Dip the halves, one at a time,
in well-beaten white of egg, then roll them in powdered
white sugar and lay them on paper in a moderate oven to dry.
Do not allow them to touch one another till they are dry. They
may, if desired, be glazed either white or brown.
CHIANTI.— This is the name of a favourite Italian
wine, which has found its way into this country, and
obtained considerable repute. It has a fine Burgundy
flavour, and as it can be supplied at a price little,
if any, above that of the lower-classed French wines, its
importation should meet with encouragement. See
Italian Wines.
CHICA. — Along the western littoral of South America
this beer (brewed from maize) has enjoyed all the privi-
leges that are usually associated with old age and civili-
sation. Originally the drink of the American Indians, it
has found its way to the heart of the civilised colonist,
and has undergone so many alterations since then that the
term is now applied, in that part of the world, to intoxi-
cating drinks generally. The Chica brewed by the moun-
tain Indians has a dark -yellow colour, with an agreeable,
slightly bitter acid taste. It is found in every hut. and
sometimes even in the graves of the chiefs.
A modern traveller in these parts states in his book,
“ Twenty Years in South America,” that he has drunk
Chica that has been dug out of burying-places where
it must, according to his calculation, have been interred
upwards of three hundred years. Professor Simmonds
tells us, in “ Popular Beverages,” that in brewing Chica
from maize, the corn is malted in the usual way ; an infu-
sion is then made from it with boiling water, and the
resulting liquor ferments without further addition.
Page 314 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
sprouts, and a piece of cut-up cauliflower the size of an egg. Boil all together for fifteen minutes, and serve, after seasoning, with § table-spoonful of salt and 1 teaspoonful of pepper. Roasted Chestnuts. — Split the skins on one side of some large Chestnuts, put them on a pan with a perforated bottom, stand them over a moderate fire, and when they are done wrap them up in a cloth for ten or twelve minutes. Serve them witli salt and butter.
Sugared Chestnuts. — (1) Roast some Chestnuts as if for the table, and peel off the skins. Have some osier rods, or reeds, cut into pieces 3in. or 4in. long, and put a roasted and skinned Chestnut on the point of each of these. Take a piece of butter about the size of a nut and rub it with the hand on a marble slab or an iron plate, taking care to rub the butter all over it and not to miss any part of it. Boil some sugar to caramel ; that is, to the degree at which, if a little of the boiling sugar be put into cold water, it will when cold he brittle and snap clean (see Sugarboiling). When the sugar is at this degree of heat, take a wood splint, with a Chestnut on the end of it, in each hand, and dip them in the caramel. Keep twisting about and twirling them round till they begin to cool, that the caramel may lie evenly all over them. When they begin to cool, lay them on the buttered plate, and proceed with two more. When all the Chestnuts are done and are cold, take out the bits of osier and wrap each Chestnut neatly in paper. This is a delicious sweetmeat, but it should not be kept.
(2) Roast some Chestnuts as if for the table, take off the skins, and cut them into halves. Dip the halves, one at a time, in well-beaten white of egg, then roll them in powdered white sugar and lay them on paper in a moderate oven to dry. Do not allow them to touch one another till they are dry. They may, if desired, be glazed either white or brown.
CHIANTI.— This is the name of a favourite Italian wine, which has found its way into this country, and obtained considerable repute. It has a fine Burgundy flavour, and as it can be supplied at a price little, if any, above that of the lower-classed French wines, its importation should meet with encouragement. See Italian Wines.
CHICA. — Along the western littoral of South America this beer (brewed from maize) has enjoyed all the privileges that are usually associated with old age and civilisation. Originally the drink of the American Indians, it has found its way to the heart of the civilised colonist, and has undergone so many alterations since then that the term is now applied, in that part of the world, to intoxicating drinks generally. The Chica brewed by the mountain Indians has a dark -yellow colour, with an agreeable, slightly bitter acid taste. It is found in every hut. and sometimes even in the graves of the chiefs.
A modern traveller in these parts states in his book, “ Twenty Years in South America,” that he has drunk Chica that has been dug out of burying-places where it must, according to his calculation, have been interred upwards of three hundred years. Professor Simmonds tells us, in “ Popular Beverages,” that in brewing Chica from maize, the corn is malted in the usual way ; an infusion is then made from it with boiling water, and the resulting liquor ferments without further addition.
Records on this page
Puree of Chestnuts a la JardiniereSugared Chestnuts