- 1 lb. French or Italian chestnuts
- Milk, sugar, whipped cream, cinnamon
Boil the chestnuts for two hours and then peel off the shells and inner skins. Put them over the fire with a little milk, and mash them to a paste, adding more milk if necessary, to make them of about the consistency of mashed potatoes. Flavor with sugar and cinnamon. Pass them through a sieve or potato ricer to form a mound on the plate on which the Mont Blanc is to be served. Decorate with a generous quantity of whipped cream just before serving. Vanilla or a little wine may be used for flavoring instead of cinnamon.
Marietta Ieri
NUT CAKE
- ¼ lb. rice flour
- 6 oz. sugar
- 4 oz. butter
- 4 eggs
- Vanilla
- 4 oz. almonds and filberts
Blanch the almonds and filberts and dry them thoroughly. Grind them very fine and mix with the rice flour and two tablespoons of the sugar. Beat the eggs light and beat in the rest of the sugar. Pour the eggs into the other mixture and beat all very light. Add the melted butter and continue to beat. Pour into a buttered loaf-cake tin and bake in a moderate oven.
PASTA MARGUERITA
- ¼ lb. potato flour
- ¼ lb. powdered sugar
- 4 eggs
- Lemon juice
Beat the egg yolks thoroughly and beat in the sugar. Then add the flour and lemon juice and beat in all ½ hour. Beat the whites of the eggs dry and fold them into the rest. Butter a mould and sprinkle with powdered sugar. Pour into the mould and bake. When it is cool turn out of the mould and sprinkle with powdered sugar.