VIEW THE MOBILE VERSION of www.homemadecookies.ca Informational Site Network Informational
Privacy
Home Recipes Cook Books Food Categories Featured

CHESTNUT TORTE

(Cakes) - (The International Jewish Cook Book)







Boil one pound of chestnuts in the shells, peel them while warm, put
nuts through potato ricer or colander. Beat well the yolks of six eggs
with six tablespoons of sugar, add all the chestnut purée 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; bake in
moderate oven fifteen to twenty minutes. Whip one-half pint of cream,
add to this the chestnut purée which was reserved, and a little sugar;
garnish torte with this mixture. Enough for twelve persons.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1291 times.

Home Made Cookies.ca