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Chestnuts With Cream


After removing the shells and skins from some English chestnuts, boil them until tender in water, then in sugar and water, until clear. Let them lie in the syrup until cold; then drain, and pile them on a dish. Boil the syrup down to a thick consistency, and pour it over the nuts. Serve cold with whipped cream.


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The Century Cook Book (1901).

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